Prep 10 mins
Cook 20 mins
We served this on Christmas Eve to friends and family and it was a universal hit! Very filling and its orange colour looks beautiful in a bowl.
- 709.77 ml stock or 709.77 ml water
- 2 slice fresh ginger
- 1 sweet potato, peeled and chopped
- 2 carrots, chopped
- 1 yellow pepper, chopped
- 2.46 ml cayenne or 2 fresh chili peppers
- 14.79 ml oil
- 2 onions, chopped
- 3 green onions, chopped
- 14.79 ml brown sugar
- 118.29 ml peanut butter
- 236.59 ml tomato juice
- 2 garlic cloves, chopped
- salt and pepper
- Heat the oil in a large saucepan over high heat.
- Add pepper, ginger, carrots, garlic, onions and cayenne or chilies.
- Cook for 2 minutes, then add potato and stock.
- Bring to the boil and simmer 10 minutes.
- Transfer the vegetables to a food processor and purée until smooth.
- Return the purée to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy.
- Add sugar, salt and pepper.
- Serve sprinkled with green onions.
Delicious! I wasn't sure about the peanut flavor with soup, but it works surprisingly well. I altered a few things to what I had on hand (used less bell pepper, and honey roast peanut butter - omitting sugar.) I'm the only soup & vegie lover in my house, but I'm sure I'll finish off this pot of soup all by myself.
I made this as a trial for work on Monday. It is so good I can't believe it. Easy, fast, tasty and beautiful to look at, just what I wanted for my dinner next week (and I'm so glad that we got to eat the trial run!) I used a reduced-fat PB, added a tablespoon of lemon juice, and garnished the soup with cilantro. Thanks Friedel for a great recipe-now I must try your other soup (Garlic, Chick-pea and Spinach) I have in my cookbook.
I made this recipe last night, and it is truly amazing. It upstaged everything else I served at dinner. I followed the recipe mostly to the letter, though I did saute the vegetables a bit longer, and also simmered them in the water a bit longer. I used a red bell pepper instead of yellow, because yellow are a lot more expensive, and I used a can of sweet potatoes so I wouldn't have to peel and cut a fresh potato. It all turned out wonderfully. This is my new favorite soup recipe!