• 1 Tbs. peanut or vegetable oil
• 2 cups onion, chopped
• 1/2 tsp. cayenne, or other ground dried chilies, or to taste
• 1 tsp. fresh ginger, grated
• 1 cup carrots, peeled and chopped
• 2 cups sweet potatoes, peeled and chopped
• 4 cups vegetable stock
• 2 cups tomato juice
• 1 cup smooth natural peanut butter
• 1 Tbs. sugar (optional)
• 1 cup scallions or fresh chives, chopped

Heat oil in a heavy nonstick skillet over medium high heat. Sauté onions 5-6 minutes, or until just translucent. Stir in cayenne, fresh ginger and carrots and sauté 2 minutes. Add potatoes and stock. Bring soup to a boil. Reduce heat to medium and simmer about 15 minutes, or until vegetables are tender. Working in batches if necessary, purée vegetables with cooking liquid and tomato juice in a blender or food processor. Return purée to soup pot. Stir in peanut butter until smooth. Adjust sweetness to taste with sugar. Gently reheat soup. Do not scorch. Add more stock or tomato juice for a thinner soup. Serve sprinkled with chopped scallions or chives.

Per serving: calories 394, fat 25.1g, 53% calories from fat, cholesterol 0mg, protein 13.9g, carbohydrates 35.8g, fiber 6.6g, sugar 17.8g, sodium 407mg, diet points 9.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.0, Fruit: 0.0, Bread: 1.1, Lean meat: 1.1, Fat: 4.7, Sugar: 0.0, Very lean meat protein: 0.0

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