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OMG - I am SOOO happy to have found this recipe.
I made this today in hopes of duplicating a soup served periodically at a local restaurant near my work. Last time I went there and they were serving this soup I bought 3 quarts worth and brought it home to freeze! Now I can make it myself.
It sounds like a lot of work - and honestly, without my Pampered Chef food chopper, I'm not sure I'd even want to attempt all the chopping by hand. But, if you're up for it, you WILL NOT be let down! It's delicious! It's also very filling and has a beautiful oranage-ish color.
3 cups stock or water (I used vegetable boullion)
2 slices fresh ginger
1 sweet potato, peeled and chopped
2 carrots, chopped
1 yellow pepper, chopped
1/2 teaspoon cayenne or 2 fresh chili peppers
1 tablespoon oil
2 onions, chopped
1 tablespoon brown sugar
1/2 cup peanut butter (I used the natural kind)
1 cup tomato juice
2 cloves garlic, chopped
salt and pepper
1. Heat the oil in a large saucepan over high heat.
2. Add pepper, ginger, carrots, garlic, onions and cayenne or chillis.
3. Cook for 2 minutes, then add potato and stock.
4. Bring to the boil and simmer 10 minutes.
5. Transfer the vegetables to a food processor or blender and purée until smooth.
6. Return the purée to the saucepan and stir in peanut butter and tomato juice.
7. Add sugar, salt and pepper.