Total Time
40mins
Prep 5 mins
Cook 35 mins

Not sure how authentically African this is, but according to the recipe name . . . Anyway, I confiscated it to use on the World Tour 4!

Ingredients Nutrition

Directions

  1. In large pot, bring vegetable broth to simmer.
  2. Add tomatoes, carrots & onions, then reduce heat to medium-low & cover.
  3. Cook at least 20 minutes, or until carrots are tender.
  4. Stir in soy milk & peanut butter, whisking to incorporate.
  5. If needed, add a mixture of flour & water to thicken.
  6. Serve hot.
Most Helpful

Very tasty. The peanut butter makes this rich but it's not overly done. I added one small sweet potato and some cilantro after reading the reviews (plus I just happened to have them on hand). I served this with a side of roasted cauliflower. Made for the Jan 09 veggie swap.

VegSocialWorker January 13, 2009

this was very good, I used regular milk in place of the soymilk and used homemade chicken broth in place of the veggie broth, I also added in some cayenne pepper, next time I will add in some different veggies, thanks for sharing Syd!

Kittencal@recipezazz October 08, 2008

You've got a winner here Sydney Mike! I love love love this soup! It was easy to make, although it has a very complex taste. I used lite coconut milk in place of the soymilk and cut the peanut butter back to 1/2c to cut a few calories, if you aren't watching calories I'd say go all the way with the pb! I added the flour/water combo at the end, but probably wouldn't bother to add it the next time. I did add the hot sauce and very much enjoyed the end result. Made for Holiday tag.

Brooke the Cook in WI September 20, 2008