(from “Sundays at Moosewood Restaurant”)
-2 c. chopped onions
-1 tbsp. peanut or vegetable oil
-1/2 tsp. cayenne
-1 tsp. grated peeled fresh ginger (or more if you prefer)
-1 c. chopped and peeled carrots
-2 c. chopped and peeled sweet potatoes
-4 c. vegetable stock or water (note: stock v. broth; can also substitute all or part chicken stock)
-2 c. tomato juice (I like to use V-8 for extra zing)
-1 cup smooth peanut butter
-1 cup scallions or chives
1. Sauté the onions in the oil until onions just translucent.
2. Stir in the cayenne and fresh ginger. Add the carrots and sauté a couple more minutes.
3. Mix in the potatoes and stock (or water), bring to a boil, and then simmer for about 15 minutes, until the vegetables are tender.
4. In a blender or food processor or, if you prefer not scalding yourself and sloshing the soup everywhere in the transfer, use a hand blender, purée the vegetables and cooking liquid with the tomato juice. Return the purée to the soup pot or, like me, just leave it there and rinse your precious, precious hand blender. Stir in the peanut butter until smooth.
5. If necessary, reheat the soup gently to prevent scorching of the peanut butter. If you want a thinner soup, you can add more water or stock.
6. Serve topped with plenty of scallions (or chives).