Temperatures drop and soup becomes my favorite meal! This is one of my go-to recipes that I started making last year when I was craving peanuty foods. I made it this weekend while I was babysitting Murphy for Sarah and Martha-- he can't really peel carrots well, but he's great company, not to mention he eats up anything that drops on the floor. The soup is simple, cheap, and I get to use my favorite semi-new kitchen gadget... the stick blender! (Thank you, Decker, for highly recommending adding it to my kitchen cupboards. For any of you without one, invest in it!) Try this out when you need something flavorful and filling, not to mention warm. Oh, one trick-- I never measure the veggies, which means I always end up adding a bit more than needed, but it just makes the soup a little thicker and yummier. Enjoy!
West African Peanut Soup
2c. chopped onion
1/4 tsp. cayenne pepper
1 Tbsp. peeled, chopped ginger
1 c chopped carrots
2 c chopped sweet potatoes
4 c veggie stock
2 c tomato juice
1-2 c smooth natural peanut butter (I always use the full 2 c., but it depends on how thick you want the soup)
Honey
Scallions, chopped
Saute onions in a little oil until translucent. Stir in the cayenne and fresh ginger. Add the carrots and saute a few more minutes. Mix in the potatoes and stock, bring soup to a boil, and simmer for about 15 minutes until veggies are tender. In a blender or with a stick blender, puree the vegetables with the cooking liquid and the tomato juice. Return to soup pot and mix in peanut butter with a whisk until smooth. Taste the soup-- if it isn't naturally sweet enough, add a little honey until desired sweetness is obtained. Reheat the soup if necessary. Serve topped with plenty of chopped scallions and crushed peanuts if you want.
