West African Peanut Soup

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.

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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."

WEST AFRICAN PEANUT SOUP
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,
Phoebe

Comments

[Scott]

You have to be pretty sick to post soups made with peanut butter.

[The Soup Lady]

Oh, Scott - we can make soup out of anything and soup out of nothing.

[Jana]

sounds too weird and too interesting to pass up!

[Cosmo]

sounds very good not a soup lover

[Sonya]

I love the ingredients in this! BTW, peanut butter is a do-all staple in the african culture (for those that think it's strange), not to mention that it is absolutely delicious and good for you! I'm gonna try this!

[DianneZeal]

I have to say this is a variation of something I tried at a coffee shop. It isn't exactly the same, but delicious nonetheless. For a quick Campbell Soup recipe from 1968, it is one can of Tomato Soup to 1/3 cup peanut butter over a low fire. Shockingly, it is DELICIOUS, and no ONE flavor takes over. Thank you so much

[DianneZeal]

I have to say this is a variation of something I tried at a coffee shop. It isn't exactly the same, but delicious nonetheless. For a quick Campbell Soup recipe from 1968, it is one can of Tomato Soup to 1/3 cup peanut butter over a low fire. Shockingly, it is DELICIOUS, and no ONE flavor takes over. Thank you so much

[Brigitte Nomo]

Try serving this with boiled plaintains and my husband also adds cooked chicken or beef when making this.

[Syl]

Mmm... I had this before at a vegan restaurant in Halifax NS, Canada, it was delicious. And I'm not vegan :)