So, here we go on a new culinary adventure. I know it's going to be vegetarian and may lean heavily toward vegan. I know any dairy or eggs consumed in my house from here on out will be from our local farms...if we do eggs and dairy. Jack wanted to know if I would ever have a steak again. Right now, I cannot imagine that I will. I simply cannot rectify what our meat and dairy industries do to animals to feed us products that aren't necessarily good for us. Jack and Joe may not join me in this journey and that's ok.
Tonight I made my first consciously vegan meal. We've always done alot of veggie dinners, soups, casseroles but never because we felt it was a kinder way to live. I searched the internet for vegan recipes and this soup caught my attention. I looked at many different recipes and combined them into the following recipe.
African Peanut and Sweet Potato Soup
1 large onion, chopped
2 cloves minced garlic
2 T minced fresh ginger
2.5 lbs peeled cubed sweet potatoes
2 medium carrots, sliced thinly
1 28 oz can diced tomatoes, drained of juice
3 vegetable bouillon cubes
4.5 cups water
1/2 t cayenne pepper
dash ground cloves
1.5 t cumin
1.5 t ground coriander seed
2 t salt
6 T peanut butter
2 T canola or olive oil
Add oil to large soup pot over med-high heat.
Add diced onions and cook for about 10 minutes.
Add ginger, garlic, cloves, salt, cayenne, cumin, coriander and mix well.
Stir in sweet potatoes, carrots, tomatoes and cook for 5 minutes.
Add water and bouillon cubes; cover and cook for 30 minutes on med heat.
Use and immersion blender to blend the soup to a consistency of your liking.
Serve with crusty bread and earth balance buttery spread. :-)