Peanut Soup

Peanut Soup

I got a request from a friend for this recipe. I emailed it to her last night but thought I’d share it with you, too. It’s a simple soup with a creamy texture and just a hint of heat. You could make it spicier, of course.  If your only experience with eating peanut butter is on a sandwich or in cookies you might be surprised at just how good this soup tastes. I have made it with almond butter, but still prefer it made with peanut butter. This is a vegetarian recipe, but you could use chicken stock, if you like.

Peanut Soup

2 c. chopped onions
1 T. oil
cayenne pepper to taste
1 t. grated fresh ginger
1 c. chopped carrots
1 c. chopped sweet potatoes
1 c. chopped white potatoes
5 c. vegetable stock or water
1 c. tomato sauce
1 c. smooth peanut butter
1 T. sugar, optional
1 c. chopped green onions

Sauté onions in oil until tender. Add seasonings and carrots and sauté 3 minutes more. Add potatoes and stock and simmer until vegetables are tender. Puree soup in blender in batches until smooth. Return to pot and add tomato sauce and peanut butter. Add sugar if soup is not sweet enough. Warm gently and serve with green onions on top. Serves 6-8.