You are here: Home » Recipes » West African Peanut Soup West African Peanut Soup Recipe by Our Cookbook CollectionKitchen Tested Yield 3 servings Prep 5 mins Cook 20 mins Carrots, pungent ginger, and sweet potato meld with creamy peanut butter for a satisfying soup. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail This vegetarian, dairy-free soup is quite thick. Thin with a little water if desired. Ingredients 1 tablespoon olive oil1 medium yellow onion, chopped (about 1 cup)1 medium carrot, peeled and chopped (about 3/4 cup)1 to 2 teaspoon minced, peeled fresh ginger1 dash cayenne pepper1 -- sweet potato, peeled and chopped (about 1 cup)2 1/2 cups water, divided1/2 cup tomato juice1/4 teaspoon salt1/4 teaspoon black pepper1/2 cup creamy peanut butter5 -- green onions, chopped Instructions Heat olive oil in a large saucepan. Stir in yellow onions and carrots and cook, stirring often, until onions are soft, about 3 minutes. Add ginger and cayenne; cook 1 minute. Add sweet potato, 2 cups water, tomato juice, salt and pepper. Bring to a boil; reduce heat and simmer, stirring often, until potatoes are soft, about 15 minutes. Let cool slightly. Ladle soup into the bowl of a food processor. Add peanut butter. Cover and process until smooth. Pour into a clean pan. Heat soup over low heat. Add remaining 1/2 cup water to thin if desired. Ladle into soup bowls and top each serving with green onions. Recipe reprinted with permission from Eat the World: Good-for-You Food for Families by Allison Liefer and Kate Leahy, Common Threads, 2009.