Recipe by Ms*Bindy
A Moosewood recipe. I haven't tried it, but this is supposed to be rich and spicy. Don't skip the chopped scallions or chives!
Top Review by Debbie R.
Really good! I especially appreciated the fact that the creaminess came from vegetables rather than a milk product. It results in a lower-calorie dish, which is great. I left the lid on for most of the cooking, as I wanted more volume in the final soup. I just used a potato masher to mash up most of the vegetables, given that I don't have a blender of any kind. I used low-salt V8 juice instead of tomato juice.
- 2 cups chopped onions
- 1 tablespoon peanut oil or 1 tablespoon vegetable oil
- 1⁄2 teaspoon cayenne
- 1 teaspoon grated peeled fresh gingerroot
- 1 cup chopped carrot
- 2 cups chopped sweet potatoes (up to 1 cup white potatoes can be substituted)
- 4 cups vegetable stock or 4 cups water
- 2 cups tomato juice
- 1 cup smooth peanut butter
- 1 tablespoon sugar (optional)
- 1 cup chopped scallions or 1 cup chives
Directions See How It's Made
- Saute the onions in oil until just translucent.
- Stir in the cayenne and ginger.
- Add the carrots and saute a couple more minutes.
- Mix in the potatoes and stock.
- 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 the soup pot. Stir in the peanut butter until smooth.
- Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it is not naturally sweet, 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.