West African Peanut Soup

 

 

2 cups chopped onion

 

1 tablespoon canola oil

 

1/2 teaspoon cayenne

 

1 teaspoon grated peeled fresh gingerroot

 

1 cup chopped carrot

 

2 cups chopped baked sweet potatoes

 

4 cups vegetable stock

 

2 cups tomato juice

 

1 cup smooth peanut butter

 

1 tablespoon honey (optional)

 

1 cup chopped chives (optional)

 

 

Saute the onions in oil until translucent.  Stir in the cayenne and ginger.  Add the carrots and

saute a couple more minutes.  Mix in the potatoes and stock.  Bring the soup to a boil and then simmer for about 15 minutes until the vegetables are tender.  In a blender or food processor puree the vegetables with the cooking liquid and the tomato juice.  Return the puree to the soup pot.  Stir in the peanut butter and honey until smooth (NO lumps).  Sprinkle on top the chopped chives (optional) and serve hot or cold.