Well, the Peanut Soup recipe that I posted generated a lot of excitement. A link to a Malaysain version made with pork ribs was left in the comments of that original post and this vegan version came to me in the mailbag. I like the looks of this and I especially look forward to serving a sweet soup that is topped with the sharpness of scallions.
Dear Soup Lady,
This soup is heat and sustenance and comfort. We have been eating it fall and winter for many years and now it's a fundamental part of Thanksgiving dinner. Politically it's a good choice as it satisfies the vegetarians and the gluten intolerants are happy too! It comes from "Sundays at Moosewood Restaurant."
2 cups chopped onions
1 Tblsp oil (I use olive)
1/2 tsp cayenne or other ground dried chilies (or to taste)
1 tsp grated peeled fresh ginger root
1 cup chopped carrots
2 cups chopped sweet potatoes
4 cups vegetable stock or water
2 cups tomato juice (I use V8)
1 cup smooth peanut butter
1 tablespoon sugar (optional)
1 cup chopped scallions or chives
Saute the onions in the oil until just translucent. Stir in the cayenne and fresh ginger. Add the carrots and saute a couple more minutes. Mix in the potatoes and stock or water, bring the soup to a boil, and then simmer for about 15 minutes, until the vegetables are tender.
In a blender or food processor (or with one of those cool hand-held soupifyer beater stick things), puree the vegetables with the cooking liquid and the tomato juice. Return the puree to a soup pot. Stir in the peanut butter until smooth. Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it’s not there naturally, add just a little sugar to enhance the other flavors.
Reheat the soup gently, using a heat diffuser if needed to prevent scorching. Add more water, stock or tomato juice for a thinner soup. Serve topped with plenty of chopped scallions or chives - Important.
Thanks for a wonderful website,