West African Peanut Soup

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 3/4 cup chopped peeled carrot
• 1 -2 teaspoon minced peeled fresh ginger
• 1 dash cayenne pepper
• 1 cup chopped peeled sweet potato
• 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

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.

olive oil, yellow onion, peeled carrot, fresh ginger, cayenne pepper, peeled sweet potato, water, tomato juice, salt, black pepper, peanut butter, green onions

Taken from www.food.com/recipe/west-african-peanut-soup-455020 (may not work)