Katie, our friends, and I first made this recipe when we lived in the Fairhaven dorms. We used the communal kitchenette and didn't even have a blender so we ate it with grated chunks. We paired it with whatever we'd happened to pick up at the grocery store, garlic bread and chips and salsa, apple cider too.
The peanut butter makes this soup creamy and the cayenne gives it a kick. This recipe comes from my trusty Holden Village cookbook Cook Boldly, and remains a favorite for potlucks and get-togethers. I like best when I have a friend around to do the grating for me, like last night when I just stood by and directed while my friends cooked. Serve with a good crusty bread.
Ingredients
1 1/3 c. onions, minced
1/2 tsp. oil
1/4 tsp. cayenne
1 1/2 tsp. ginger
1 1/3 c. carrots, grated
2 2/3 c. sweet potatoes, grated
2 2/3 c. water
10 oz. tomato juice
2/3 c. natural peanut butter
Salt and pepper
Chopped peanuts for garnish
1. Sauté the onions in oil until soft. Add cayenne, ginger, and carrots; continue sautéing.
2. Add sweet potatoes, salt, and water; bring to a boil. Simmer until the vegetables are tender.
3. Purée with tomato juice and peanut butter.
4. Heat and serve, garnished with chopped peanuts.
Leave a comment