thick peanut soup, gluten free

Thick Peanut Soup

2 cups chopped onions
1 tablespoon peanut or vegetable oil
½ teaspoon cayenne
1 teaspoon grated peeled fresh gingerroot
1 cup chopped carrots
2 cups chopped sweet potatoes (up to 1 cup white potatoes can be substituted)
4 cups chicken stock or vegetable stock or water
2 cups tomato juice
1 cup natural peanut butter
1 tablespoon sugar (optional)
½  cup chopped scallions or chives

Sauté onions in oil until translucent. Stir in cayenne, gingerroot & carrots and sauté 2 minutes. Mix in potatoes & stock and bring soup to a boil then simmer 15 min. In a blender/food processor, puree the vegetables with the cooking liquid & tomato juice. Return puree to soup pot. Stir in peanut butter until smooth. Add sugar to taste. Serve with plenty of chopped scallions or chives.

thick peanut soup, gluten free, GF