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.
One of my favourites though I’ve never made it at home. Sage isn’t fond of it and Paul has an interesting peanut sensitivity. Unlike many with nut allergies he doesn’t exhibit any symptoms of anaphylaxis health-wise. In his case he just turns irratable and mean. We had a summer of peanut butter “pinwheel” snacks (spread peanut butter on a tortilla, roll up then slice like sushi). We spent most of the summer wondering what we were doing wrong as parents to have someone so difficult to get along with. Then we stopped with the peanuts and we got our boy back. A couple other times afterwards we experimented with a bit of peanut butter and again the irritating behaviour started.
So for now I’ll have to be satisfied with the photo and occasional servings when dining out. Looks really delicious, though!
Xavier has that reaction with food colouring So I completely get what you mean… I think that there might be other trigger foods also I think I’ll keep an eye out with that one also…