The Majesty of West African Peanut Soup

I posted this almost exactly a year ago. This week's RemembeRed seemed like a good fit, as we're talking about memory and recipes. 





The boys and I went hiking today. The woods burst with little fireworks of wonder. We saw bald eagles. Grasshoppers. We collected leaves in a little bag,  We held our breath and listened to the wind and the trees as they whispered their wisdoms.

The kids hardly complained. This, in itself, is a revelation. 

Later, I dropped off soup for my friend. She  is having a baby tomorrow. How odd to write such momentous words so matter-of-factly.

She has a secret comet. For months, she's been watching it with open-mouthed wonder, as it illuminates the sky, leaving a silken trail of light. 


Tomorrow we will see it with her.  

The only way to address this majesty is to make soup. Really, the only way, sometimes, to address the majesty of this world, period, is to make soup. To create warmth and richness out of water and vegetables. To simmer, soak, stir, and taste. To eat until you are full. 

West African Peanut Soup

(This yields a gallon, but can easily be halved).  


4 cups onions, chopped
2 tbl oil (peanut or vegetable)
1 tsp cayenne (or other ground chilies) 
2 tsp ginger root, grated
2 cups carrots, chopped
4 cups, sweet potatoes, chopped (up to two cups white potatoes can be substituted)
8 cups vegetable stock or water
4 cups tomato juice
2 cups smooth peanut butter
2  cups scallions or chives, chopped
sugar (granulated (optional). 


Method: 
1. Saute the onions in the oil until just translucent. 
2. Stir in the cayenne and fresh ginger
3. Add the carrots and saute a couple more minutes
4. Mix in the potatoes and stock or water. 
5. Bring the soup to a boil, and then simmer for 15 minutes, or until the vegetables are tender. 
6. In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice. 
7. Stir in the peanut butter until smooth. 
8. Taste the soup. Its sweetness will depend upon the sweetness of the carrots and the sweet potatoes. If it's not there naturally, add just a little sugar to enhance the other flavors. 
9. Reheat the soup gently, using a heat diffuser (if needed) to prevent scorching. 
10. Add more stock, water, or tomato juice for a thinner soup. 
12. Serve topped with plenty of chopped scallions or chives. 


Vegetarian, unique, and delicious. Enjoy!