West African Peanut Soup

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.

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Absolutely delicious, easy and cheap. I recommend using an immersion blender if you have one, it's a lot easier than dumping the soup back and forth between your blender and pot. I also top this soup with some chopped peanuts as a garnish in addition to the green onions.

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This is a fantastic soup and so easy to prepare. I made it as written, except for omitting the sugar. We didn't think it needed it. Thanks so much for posting.

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This was very good and made a very large batch. Served over rice. Will make again. Thank you for sharing!

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This was a huge winner. I used cropped green onion for the garnish and it was amazing! Thank you so much for the recipe. :)

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I have three Moosewood cookbooks (although no one in the house is a vegetarian) and HIGHLY recommend them to anyone who loves great food. I do not care for sweet potatoes at all so I was very surprised at how much I love this soup, and my future husband says it is tied for his all-time favorite soup (with my clam chowder, recipe not yet posted.) I recommend chunky peanut butter, and sprinkling chopped low-salt dry roasted peanuts on top along with the scallions or chives. Great served with naan or other flatbread -- no meat needed.

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I used to make this at a restaurant I cooked at in a past life; I've made it for years since, All in all I've probably made it hundreds of times. It is, by far, my favorite soup and always sold very well. We always used Frank's Red hot sauce instead of cayenne pepper. It adds a spicy tomato-y flavor plus it adds extra liquid and isn't overpowering in the heat department. I made it tonight, but was too lazy to blend it. I tried using a potato masher after it cooked a while. It was good, but really is best blended.

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This soup was pretty good. The cup measurements ended up to be 1 large carrot, 1 large onion, and 1 large sweet potato. I added about a cup of extra water and upped the cayenne. I did not have any scallions or chives on hand, but it is good without. This only made 5 servings for us. Thanks for posting!

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Oh the wonderful flavours of this soup!! More stars needed!!! I served this with Arabian Pita Bread 17977 and the children just loved eating this soup sopped up with the pita....no spoons required. Thank you for sharing...it will be made again.

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My girlfriend and I both LOVE this soup, but our husbands don't care for it. So several times during cold weather, I make a batch and we split it. I use V8 instead of tomato juice. Also learned that it's much less messy to process with as little juice as possible and add the rest of the juice once it's back in the pot. Last time I used an immersion blender and it worked really well, much less mess! I say definitely add the sugar to taste, and for goodness sake remember to put the scallions on top! It's unbelievable what a difference they make. Thanks for posting this!

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Thanks for the recipe~! We made this today with potato ( we were out of sweet ) I topped it with some cheese and served it with nan bread :) Very nice and filling!

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This recipe is WONDERFUL, I have made it for a few years now from the Moosewood cookbook and I was glad to see it on here for all to read. It is an amazing and belly-warming soup with a kick, so nice for this autumn time of year. We also like to use leftovers as a sauce on top of steamed broccoli (the soup thinckens if left for a day or so thus making it more "sauce" like) anyhow, give it a shot and make your belly SMILE!

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I've been wanting to try this soup and I'm glad I did! It's very interesting-smooth and creamy with a slightly nutty taste, followed by a little heat. Thank you!

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