West-African Peanut Soup
Serves 6-8 people
- 2 cups of chopped onions
- 1 tablespoon of peanut or vegetable oil
- ½ teaspoon of cayenne or other ground dried chilies
- 1 teaspoon of grated peeled fresh ginger root
- 1 cup chopped carrots
- 2 cups of sweet potato
- 4 cups of vegetable stock OR WATER
- 2 cups of tomato juice or sauce
- 1 cup of smooth peanut butter
- 1 tablespoon of sugar
- 1 cup cupped scallions or chives for garnishment
- Sautee the onions in the oil until they become translucent. Stir in the cayenne and fresh grated ginger. Add the carrots and sauté a couple more minutes. Mix in the potatoes and stock or water, bring the soup to a boil and then simmer for about 15 minutes until the vegetables are tender.
- In a blender, puree the vegetables with the cooking liquid and the tomato juice. Return the puree to a soup pot. Stir in the peanut butter until smooth. If the sweetness is not there naturally, add a little sugar.
- Reheat the soup gently using a heat diffuser if needed. Add more water, stock or tomato juice for a thinner soup.
- Top with scallions or chives.