Ingredients
-
2
-
1
-
1/2
-
1
-
1
-
2
-
4
-
2
-
1
-
1
-
-
-
-
-
Directions
West African Peanut Soup,A Moosewood recipe. I haven’t tried it, but this is supposed to be rich and spicy. Don’t skip the chopped scallions or chives!,As other reviewers have already covered, this is a great recipe as is. It is also a great starting point if you like to experiment with other flavor profiles. For instance you can add a Thai curry paste, with or without a can of coconut milk, and top with Thai basil and bean sprouts for a Thai curry. (You can skip the PB or leave it in.) Or you can leave out the PB, add some Indian spices, and top with paneer or crispy tofu for a riff on Indian curry. It’s a very versatile base to play with.,Low calorie and amazing!! Made exactly as written but did not need the sugar.
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Steps
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1
Done
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Saute the Onions in Oil Until Just Translucent. |
|
2
Done
|
Stir in the Cayenne and Ginger. |
|
3
Done
|
Add the Carrots and Saute a Couple More Minutes. |
|
4
Done
|
Mix in the Potatoes and Stock. |
|
5
Done
|
Bring the Soup to a Boil and Then Simmer For About 15 Minutes Until the Vegetables Are Tender. |
|
6
Done
|
in a Blender or Food Processor, Puree the Vegetables With the Cooking Liquid and the Tomato Juice. |
|
7
Done
|
Return the Puree to the Soup Pot. Stir in the Peanut Butter Until Smooth. |
|
8
Done
|
Taste the Soup. Its Sweetness Will Depend on the Sweetness of the Carrots and Sweet Potatoes. If It Is not Naturally Sweet, Add Just a Little Sugar to Enhance the Other Flavors. |
|
9
Done
|
Reheat the Soup Gently, Using a Heat Diffuser If Needed to Prevent Scorching. |
|
10
Done
|
Add More Water, Stock, or Tomato Juice For a Thinner Soup. |
