2 cups onions
1 Tbsp oil
1/2 tsp cayenne
1 tsp grated fresh ginger
1 cup chopped carrots
2 cups chopped sweet potatoes
4 cups vegetable stock
2 cups tomato juice
1 cup smooth peanut butter
1 cup chopped scallions or chives
Saute the onions in the oil.
Stir in the cayenne and fresh ginger.
Add the carrots and saute a couple more minutes.
Mix in the potatoes and stock or water, bring to a boil, and then simmer for about 15 minutes, until the vegetables are tender.
Puree the vegetables with the cooking liquid and the tomato juice.
Stir in the peanut butter until smooth.
Serve topped with plenty of chopped scallions or chives.