This vegetarian, dairy-free soup is quite thick. Thin with a little water if desired.
INGREDIENTS:
1 tablespoon olive oil
1 yellow onion, chopped (about 1 cup)
1 medium carrot, peeled and chopped (about 3/4 cup)
1 to 2 teaspoons minced, peeled fresh ginger
Dash of cayenne pepper
1 sweet potato, peeled and chopped (about 1 cup)
2 1/2 cups water, divided
1/2 cup tomato juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup creamy peanut butter
5 green onions, chopped
DIRECTIONS:
1. Heat olive oil in a large saucepan, Stir in yellow onions and carrots and cook, stirring often, until onions are soft, about 3 minutes. Add ginger and cayenne, cook 1 minute.
2. Add sweet potato, 2 cups water, tomato juice, salt and pepper. Bring to a boil; reduce heat and simmer, stirring often, until potatoes are soft, about 15 minutes. Let cool slightly.
3. Ladle soup into the bowl of a food processor. Add peanut butter. Cover and process until smooth. Pour into a clean pan.
4. Heat soup over low heat. Add remaining 1/2 cup water to thin if desired. Ladle into soup bowls and top each serving with green onions.
Servings: 3
Courtesy: relish.com