Well, I have decided to try and post as many of the recipes that I make on here as possible. That way I can look back as a kind of archive. This weekend I actually haven't made a darned thing as we have been slowly finishing off the soups that are in the fridge. Neither is slated to be a repeater for me, but both were tasty, just not so tasty that I feel compelled to make them again!

One was a WEST AFRICAN PEANUT SOUP (from "Sundays at the Moosewood Restaurant"). I did not have the scallions and chopped peanuts on top and also only made a half batch, which made a great plenty. It was especially good with some whole wheat/grain crackers crumbled on top!

2 cups chopped onion
1 Tbsp vegetable oil
1/2 tsp cayenne or other ground chiles
1 tsp grated peeled fresh ginger
1 cup chopped carrots
2 cups chopped sweet potatoes
4 cups vegetable stock or water
2 cups tomato juice
1 cup smooth peanut butter
1 Tbsp sugar
chopped scallions
chopped roasted peanuts
Sauté onion in oil until it is translucent.Stir in cayenne and ginger. Add carrots andsauté a couple minutes more. Mix in potatoesand stock, bring to a boil, simmer 15 minutes(until the vegetables are tender). Puree thevegetables with tomato juice (and some of thecooking liquid if necessary) in a blender orfood processor. Return the puree to the pot.Stir in the peanut butter until smooth. Checksweetness and add sugar if necessary. Reheatgently, using a heat diffuser if necessary toprevent scorching. Add more water, stock, ortomato juice to make a thinner soup ifdesired. Serve topped with plenty of choppedscallions and chopped roasted peanuts.