West African Peanut Soup

• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 1 celery rib, small and finely chopped
• 12 teaspoon sea salt, plus more to taste
• 1 tablespoon gingerroot, peeled and grated
• 1 12 teaspoons Tabasco sauce, plus more to taste
• 340 g sweet potatoes, peeled then cut into 1cm pieces
• 1 12 cups water
• 1 12 cups tomato juice
• 12 cup creamy peanut butter
• 2 tablespoons coriander leaves, chopped plus a few leaves for garnish
• 1 spring onion, white and green parts, cut crosswise into thin slices, for garnish

1. Pour the oil into a medium soup pot over medium heat.
2. Add the onion, celery and salt; cook, stirring frequently, until softened, 10 to 15 minutes.
3. Stir in the ginger and Tabasco.
4. Add the sweet potatoes and water.
5. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium or medium-low so the liquid is barely bubbling around the edges.
6. Cover and cook until the vegetables are very tender, 15 to 20 minutes.
7. Add the tomato juice and peanut butter.
8. Use an immersion (stick) blender to create a creamy, pureed soup.
9. (If you use a blender instead, work in batches and remove the center knob in the lid, placing a paper towel over the opening to avoid splash ups.
10. Pour back into the soup pot.)
11. Stir in the chopped coriander and warm through.
12. Taste, and add salt and/or hot sauce as needed.
13. Divide among bowls and top with the spring onion and coriander leaves.
14. Serve hot.

vegetable oil, onion, celery, salt, gingerroot, tabasco sauce, sweet potatoes, water, tomato juice, peanut butter, coriander leaves, spring onion

Taken from www.food.com/recipe/west-african-peanut-soup-507929 (may not work)