Ingredients
-
3 cups stock or 3 cups water
-
2 slices fresh ginger
-
2 carrots, chopped
-
1 yellow pepper, chopped
-
1/2 teaspoon cayenne or 2 fresh chili peppers
-
1 tablespoon oil
-
3 green onions, chopped
-
1 tablespoon brown sugar
-
1/2 cup peanut butter
-
1 cup tomato juice
-
2 garlic cloves, chopped
-
salt and pepper
-
2 onions, chopped
-
1 sweet potato, peeled and chopped
Instructions
- Heat the oil in a large saucepan over high heat.
- Add pepper, ginger, carrots, garlic, onions and cayenne or chilies.
- Cook for 2 minutes, then add potato and stock.
- Bring to the boil and simmer 10 minutes.
- Transfer the vegetables to a food processor and purée until smooth.
- Return the purée to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy.
- Add sugar, salt and pepper.
- Serve sprinkled with green onions.