West African Peanut Soup

1. 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. 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. 3

   Ladle soup into the bowl of a food processor. Add peanut butter. Cover and process until smooth. Pour into a clean pan.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.