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2 cups chopped onions
1 tablespoon peanut oil
1/2 teaspoon cayenne or other ground dried chiles
1 teaspoon grated peeled fresh ginger root
1 cup chopped carrots
2 cups chopped sweet potatoes (you can substitute up to 1 cup white potatoes)
4 cups vegetable stock or water
2 cups tomato juice
1 cup smooth peanut butter
1 tablespoon sugar (optional)
1 cup chopped scallions or chives
What to do with the stuff
Sauté the onions in the oil until just translucent. Stir in cayenne and ginger. Add carrots and sauté a couple more minutes. Mix in potatoes and stock or water, bring to a boil and then simmer for about 15 minutes, until the vegetables are tender.
In a blender or food processor, purée the vegetables with the cooking liquid and the tomato juice. Return the purée to a soup pot and stir in the peanut butter until smooth. Taste the soup and add a bit of sugar if needed. Reheat the soup, being careful not to scorch it. For a thinner soup add more stock, water or tomato juice.
Serve topped with chopped scallions or chives.
Serves 6 to 8
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