Easy West African Peanut Soup
4 cups vegetable broth
1 can (14 1/2 ounces) stewed tomatoes
1 cup carrots, chopped in bite sized pieces
1 cup scallions, sliced
3/4 cup reduced fat peanut butter, smooth or chunky
1 cup nondairy milk (I use soy)
1/4 cup instant mashed potato flakes
tabasco sauce, to taste, optional
1. Bring broth, tomatoes, carrots and scallions to boil in large saucepan.
2. Reduce heat and simmer minutes until carrots are tender. Stir in peanut butter until blended, and then milk and potato flakes. Add tobasco, if desired.
3. Simmer until heated and thickened.
This soup is very peanut-buttery tasting. The flavor is greatly improved by several generous shakes of tabasco or your favorite hot sauce. If you don't like hot sauce, try just 1/2 cup peanut butter at first, increasing up to 3/4 of a cup, to taste.