On the chilly Saturday afternoon of my 30-year high school reunion, this recipe warmed everyone up and left us craving more. It’s a great fall/winter vegetarian recipe and an excellent source of beneficial phytochemicals such as beta carotene as well as vitamin A. Dear friend, fellow classmate and phenomenal cook, Donna, was willing to share this hearty recipe, which was paired with whole-grain bread.

West African Peanut Soup

1 - 2 T. Vegetable or Peanut oil         1 C. chopped carrots
2 C. chopped onions                           2 C. chopped sweet potato
1 T. shredded ginger (fresh)              4 C. water 
½ - 1 tsp. Cayenne pepper                 2 C. tomato juice
1 C. peanut butter                                Chopped scallions

Sauté onions in oil until translucent; add ginger and cayenne pepper and cook for a few minutes longer. Add carrots and sweet potato and cook for a few more minutes. Add 4 cups of water and boil for approximately 15 minutes until carrots and sweet potatoes are tender. Add 2 cups tomato juice and either put in a blender, food processor or use an immersion blender and puree. Return mixture to pot and add 1 cup peanut butter. (Best with old-fashioned, fresh ground peanut butter.) Mix well and heat on low for a few minutes. Garnish with chopped scallions.

Enjoy!

Comments (1)

	1. 05-12-2007 11:09
	ANY recipe involving peanut butter is fine by me. This soup sounds delicious and is definitely something that I would love to tackle. One of my favorite meals to cook is grilled chicken or salmon with a homemade peanut-satay sauce. It's the perfect mesh of savory and sweet. YUM!! Guest

Natalie13

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