Trying this again; my server is acting weird. I apologize if
a half a dozen copies show up later.
I made this for the first time Saturday; I didn't puree the
vegetables, I left them in chunks. It tasted like it needed
some garlic, and I've seen garlic in other peanut soup
recipes so I added a heaping 1/4 tsp of garlic powder.
It's really good, but my family won't try it because it
looks weird. More for me!
Best regards, Bob
* * *
WEST AFRICAN PEANUT SOUP (from "Sundays at the Moosewood
Restaurant"😉
2 cups chopped onion 1 Tbsp vegetable oil
1/2 tsp cayenne or other ground chiles 1 tsp grated peeled
fresh ginger [I used 1/2 tsp powdered ginger] 1 cup
chopped carrots 2 cups chopped sweet potatoes 4 cups
vegetable stock or water [I used chicken stock] 2 cups
tomato juice 1 cup smooth peanut butter 1 Tbsp sugar [I
left this out because the peanut butter was sweet] chopped
scallions chopped roasted peanuts
Sauté onion in oil until it is transluscent. Stir in
cayenne and ginger. Add carrots and sauté a couple minutes
more. Mix in potatoes and stock, bring to a boil, simmer 15
minutes (until the vegetables are tender). Puree the
vegetables with tomato juice (and some of the cooking
liquid if necessary) in a blender or food processor. Return
the puree to the pot. Stir in the peanut butter until
smooth. Check sweetness and add sugar if necessary. Reheat
gently, using a heat difuser if necessary to prevent
scorching. Add more water, stock, or tomato juice to make a
thinner soup if desired. Serve topped with plenty of
chopped scallions and chopped roasted peanuts.
Serves 6-8