WEST AFRICAN PEANUT SOUP - serves 6-8

Here's a great version of this recipe which is pureed to be creamy rather than leaving the vegetables in chunks as a stew.

INGREDIENTS

2 cups chopped onion                
1 Tblsp vegetable oil                
1/2 tsp cayenne or other ground chiles   
1 tsp grated peeled fresh ginger            
1 cup chopped carrots                
2 cups chopped sweet potatoes            
4 cups vegetable stock or water
2 cups tomato juice
1 cup smooth peanut butter
1 Tblsp sugar
chopped scallions
chopped roasted peanuts

WHAT TO DO::

Sauté onion in oil until it is transluscent.
Stir in cayenne and ginger. Add carrots and sauté a couple minutes more.
Mix in potatoes and stock, bring to a boil, simmer 15 minutes (until the vegetables are tender).
Puree the vegetables with tomato juice (and some of the cooking liquid if necessary) in a blender or food processor. Return the puree to the pot.
Stir in the peanut butter until smooth. Checksweetness and add sugar if necessary.
Reheat gently, using a heat difuser if necessary to prevent scorching.
Add more water, stock, or tomato juice to make a thinner soup if desired.
Serve topped with plenty of chopped scallions and chopped roasted peanuts.

MORE SOUP! YAAAAAAAAY!