West African Peanut Soup

JackieOhNo!'s Note:

This vegetarian, dairy-free soup is quite thick. Thin with a little water if desired.

• Total Time: 45 mins
• Prep Time: 45 mins
• Cook Time: 0 mins

Ingredients:

Servings: 3

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 3/4 cup chopped peeled carrot
• 1 -2 teaspoon minced peeled fresh ginger
• 1 dash cayenne pepper
• 1 cup chopped peeled sweet potato
• 2 1/2 cups water, divided
• 1/2 cup tomato juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup creamy peanut butter
• 5 green onions, chopped

Directions:

1. Heat olive oil in a large saucepan. Stir in yellow onions and carrots and cook, stirring often, until onions are soft, about 3 minutes. Add ginger and cayenne; cook 1 minute.
2. Add sweet potato, 2 cups water, tomato juice, salt and pepper. Bring to a boil; reduce heat and simmer, stirring often, until potatoes are soft, about 15 minutes. Let cool slightly.
3. Ladle soup into the bowl of a food processor. Add peanut butter. Cover and process until smooth. Pour into a clean pan.
4. Heat soup over low heat. Add remaining 1/2 cup water to thin, if desired. Ladle into soup bowls and top each serving with green onions.

Reviews

[averybird]

Smooth and creamy goodness. My husband who adores PB was in heaven! I added 1/3 cup tomato juice to thin the soup instead of water and seasoned it up with salt, pepper, and extra ginger. Served with bread for dipping. Thank you, JackieOhNo! [Made for the Best of 2011 Tag Game]

[Mikekey]

Perfect as written-wouldn't change a thing! Lots of flavor and the cayenne gives it a bit of a bite (I admit my "dash" was about 1/4 tsp) :) I added some chopped unsalted peanuts to the green onion for the garnish. Thanks for this keeper! Made for ZWT 7 Vegetarian Challenge.