Yield: 8 servings
|2 cups||Onion; chopped|
|1 tablespoon||Peanut oil|
|1 tablespoon||Vegetable oil|
|1 teaspoon||Fresh ginger; grated|
|1 cup||Carrots; chopped|
|2 cups||Sweet potatoes; chopped|
|4 cups||Vegetable stock|
|2 cups||Tomato juice|
|1 cup||Smooth peanut butter|
|1 tablespoon||Sugar; optional|
|1 cup||Scallions; chopped|
|1 cup||Chives; chopped|
Saute the onions in the oil until just translucent. Stir in the cayenne and fresh ginger. Add the carrots and saute a couple more minutes. Mix in the potatoes and stock or water, 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 a soup pot. Stir in the peanut butter until smooth. Taste the soup. Its sweetness will depend upon the sweetness of the carrots and sweet potatoes. If it's not there naturally, 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.
Per serving: 362 Calories; 22g Fat (51% calories from fat); 13g Protein; 34g Carbohydrate; 1mg Cholesterol; 1361mg Sodium NOTES : Can substitute one 1 cup of white potatoe for 1 of the cups of sweet potato.
Recipe by: Sundays at Moosewood Restaurant Converted by MM_Buster v2.0l.