West African Peanut Soup

2 cups chopped onions
1 tablespoon peanut or vegetable oil
1/2 teaspoon cayenne
1 teaspoon grated peeled fresh ginger root
1 cup chopped carrots
2 cups chopped sweet potatoes (may substitute 1 cup white potatoes)
4 cups vegetable stock
2 cups tomato juice
1 cup smooth peanut butter
1 tablespoon sugar
1 cup chives

Saute the onion in the oil until just translucent.  Stir in the cayenne and fresh ginger.  
Add the carrots and saute a few more minutes.  Mix in the potatoes and stock.  Bring
the soup to a boil, and simmer for 15 minutes, until vegetables are  tender.

In blender or food processor, puree the vegetables with liquid and the tomato juice.  
Return the puree to a soup pot.  Stir in the peanut butter until smooth.  If necessary,
add a bit of sugar to enhance natural flavors.  Top with scallions or chives.
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Berkshire Quilts