West African Peanut Soup

February 18, 2010 9:43:03 AM PST
Serves 4Ingredients
1 tablespoon olive oil
1 onion, chopped1 teaspoon grated ginger
¼ teaspoon cayenne pepper
1 carrot, peeled and chopped
1 sweet potato, peeled and chopped
2 pinches salt
1 pinch black pepper
2 cups water
½ cup tomato juice
½ cup peanut butter
½ cup green onions, chopped

Cutting board
Vegetable peeler
Box grater
Large pot
Large spoon
Measuring cups and spoons
Kitchen towel

1. Cook the onion and carrot

In a large pot, warm the olive oil. Stir in the onion and carrot and cook, stirring occasionally, until the onions soften, about 3 minutes. Add the ginger and cayenne pepper and cook one minute more.

2. Simmer the vegetables

Stir in the sweet potato, water, and tomato juice. Add the salt and pepper. Bring the soup up to a boil, lower to a simmer, and cook, stirring often, until the potato pieces are soft, about 15 minutes. Cool

3. Puree the soup

Using a ladle, carefully spoon the soup into a blender, one spoonful at a time (have an adult help you with this step). Add the peanut butter, cover the blender with the lid, and put the kitchen towel on top of the lid. Bend until the soup is smooth.

4. Heat and serve!

Pour the soup back into the pot and return the pot to the stove over low heat. If the soup is too thick, add a little more water. Ladle soup into soup bowls and top each bowl with green onions.