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Nutrition Facts
Serving Size 1 (261g) Recipe makes 6 servings The following items or measurements are not included below: vegetable stock
Calories 360
Calories from Fat 217		(60%)
Amount Per Serving		%DV
	Total Fat 24.1g	37%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 11.3g
	Polyunsaturated Fat 6.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 456mg		19%
Potassium 799mg		22%
Total Carbohydrate 29.3g		9%
	Dietary Fiber 6.0g	23%
	Sugars 12.2g
Protein 13.1g		26%
detailed view... how is this calculated?

West African Peanut Soup

Recipe #134219 | 45 min | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Ms*Bindy
Aug 22, 2005

A Moosewood recipe. I haven't tried it, but this is supposed to be rich and spicy. Don't skip the chopped scallions or chives!

SERVES 6 -8 (change servings and units)

Ingredients

2 cups chopped onions
1 tablespoon peanut oil or vegetable oil
1/2 teaspoon cayenne
1 teaspoon grated peeled fresh gingerroot
1 cup chopped carrot
2 cups chopped sweet potatoes (up to 1 cup white potatoes can be substituted)
4 cups vegetable stock or water
2 cups tomato juice
1 cup smooth peanut butter
1 tablespoon sugar (optional)
1 cup chopped scallion or chives

Directions

1
Saute the onions in oil until just translucent.
2
Stir in the cayenne and ginger.
3
Add the carrots and saute a couple more minutes.
4
Mix in the potatoes and stock.
5
Bring the soup to a boil and then simmer for about 15 minutes until the vegetables are tender.
6
In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice.
7
Return the puree to the soup pot. Stir in the peanut butter until smooth.
8
Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it is not naturally sweet, add just a little sugar to enhance the other flavors.
9
Reheat the soup gently, using a heat diffuser if needed to prevent scorching.
10
Add more water, stock, or tomato juice for a thinner soup.
11
Serve topped with plenty of chopped scallions or chives.

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Featured Reviews for This Recipe

From: TheJourneyman

On Aug 19, 2009

This was a huge winner. I used cropped green onion for the garnish and it was amazing! Thank you so much for the recipe.

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From: Quite Contrary

On Mar 17, 2009

I have three Moosewood cookbooks (although no one in the house is a vegetarian) and HIGHLY recommend them to anyone who loves great food. I do not care for sweet potatoes at all so I was very surprised at how much I love this soup, and my future husband says it is tied for his all-time favorite soup (with my clam chowder, recipe not yet posted.) I recommend chunky peanut butter, and sprinkling chopped low-salt dry roasted peanuts on top along with the scallions or chives. Great served with naan or other flatbread — no meat needed.

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From: zaar junkie

On Oct 20, 2008

This soup was pretty good. The cup measurements ended up to be 1 large carrot, 1 large onion, and 1 large sweet potato. I added about a cup of extra water and upped the cayenne. I did not have any scallions or chives on hand, but it is good without. This only made 5 servings for us. Thanks for posting!

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From: FanciMcG

On Aug 17, 2008

My girlfriend and I both LOVE this soup, but our husbands don't care for it. So several times during cold weather, I make a batch and we split it. I use V8 instead of tomato juice. Also learned that it's much less messy to process with as little juice as possible and add the rest of the juice once it's back in the pot. Last time I used an immersion blender and it worked really well, much less mess! I say definitely add the sugar to taste, and for goodness sake remember to put the scallions on top! It's unbelievable what a difference they make. Thanks for posting this!

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