West African Peanut Soup

Recipe from Jennifer, who makes it in cold months, whch is a bunch in Cincinnati!

This peanut soup is rich and spicy. The chopped scallions or chives are an integral element, not just a garnish.

SERVES 6 TO 8

2 cups chopped onions

1 tablespoon peanut or vegetable oil

1/2 teaspoon cayenne or other dried ground chiles (or to taste -- I used 1-1/2 teaspoons, I wouldn't use more than that but it was just about right)

1 teaspoon grated peeled fresh ginger root

1 cup chopped carrots

2 cups chopped sweet potatoes (up to 1 cup white potatoes may be substituted)

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



Saute the onions in the oil until just translucent. Stir in the cayenne and fresh ginger. Add the carrots and saute 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 or food processor, 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. Taste the soup. Its sweetness willl depend upon the sweetness of the carrots and sweet potatoes. If it's not there naturally, add just a little sugar to enhance the other flavors.

Reheat the soup gently, using a heat diffuser if needed to prevent scorching. Add more water, stock, or tomato juice for a thinner soup.

Serve topped with plenty of chopped scallions or chives.