West African Peanut Soup

"This vegetarian, dairy-free soup is quite thick. Thin with a little water if desired."
 
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photo by averybird photo by averybird
photo by averybird
photo by Outta Here photo by Outta Here
Ready In:
45mins
Ingredients:
12
Serves:
3
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ingredients

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directions

  • 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.
  • 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.
  • Ladle soup into the bowl of a food processor. Add peanut butter. Cover and process until smooth. Pour into a clean pan.
  • 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.

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Reviews

  1. 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]
     
  2. 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.
     
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Tweaks

  1. 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]
     

RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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