2 Potatoes, peeled and chunked (or yams or squash)
1 Bell Pepper, deseeded and chopped into 1 inch pieces (or 1 apple, cored and chopped)
2 slices of peeled ginger (i keep fresh ginger stored in the freezer)
2 onions, 1 inch pieces
2 carrots, 1 inch slices
3 cups chicken broth
1/2 tsp Ethiopian pepper (or more if you like it spicy)
1/3 cup peanut butter
1/2 cup tomato juice, (or sauce, or some paste mixed in hot water, some tomatoey)
1 tbsp brown sugar
i tbsp oil
Salt and Pepper
Heat oil in large pot, add bell peppers, onions, carrots, ginger and Ethiopian pepper. Cook a couple of minutes, then add broth and potatoes. Bring to a boil and simmer around 25 minutes (til potatoes are cooked). Puree soup with either a handheld or upright blender. Return to large pot. Add peanut butter, tomato juice and brown sugar. Reheat and add salt and pepper according to taste. You can garnish with some peanuts (or just use chunky peanut butter).
Great for that peanut butter fix you just can't get anywhere else.