Curried Groundnut (Peanut) Soup

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 carrot, grated (about 1/2 C)
• 1 large sweet potato, peeled and grated (about 3 C)
• 3 cups water
• 1 (10 ounce) can condensed tomato soup
• 12 cup creamy peanut butter
• 1 teaspoon curry powder
• 18-14 teaspoon cayenne pepper
• 12 cup sour cream (optional)
• 2 tablespoons chopped peanuts, for garnish (optional)

1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and the carrot and saute until tender, about 3 to 5 minutes.
3. Add the sweet potato and the water, then cover and simmer for 10 minutes or until the sweet potato is soft.
4. Stir in the condensed soup, peanut butter, curry and cayenne pepper, then bring mixture to boil.
5. Remove pan from heat and let cool for 10 minutes.
6. Puree the soup in a blender in 2 batches, then return it to the pan and reheat it.
7. Ladle soup into bowls and, if you like, top it with a dollop of sour cream and a few chopped peanuts.

vegetable oil, onion, carrot, sweet potato, water, tomato soup, peanut butter, curry powder, cayenne pepper, sour cream, peanuts

Taken from www.food.com/recipe/curried-groundnut-peanut-soup-277859 (may not work)