Cooking Instructions
- 1
Saute the onions in oil until it is translucent then stir in the cayenne pepper and ginger.
- 2
Add carrots and saute for 1-3 minutes then mix in the potatoes and stock.
- 3
Bring to boil on medium-high heat then let it simmer on lower heat until the vegetables are tender.
- 4
In a blender, purée the mixture together with the tomato juice.
- 5
Put the purée back in the own and mix in peanut butter on medium-low heat.
- 6
Add the sugar to taste. Add more water, stuck our juice for thinner soup.
- 7
Serve hot with spring onions and chives.
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