Here's a great version of this recipe which
is pureed to be creamy rather than leaving
the vegetables in chunks as a stew.

2 cups chopped onion				
1 Tblsp 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 Tblsp sugar
chopped scallions
chopped roasted peanuts

Sauté onion in oil until it is translucent. 
Stir in cayenne and ginger. Add carrots and 
sauté a couple minutes more. Mix in potatoes 
and stock, bring to a boil, simmer 15 minutes
(until the vegetables are tender). Puree the 
vegetables with tomato juice (and some of the
cooking liquid if necessary) in a blender or 
food processor. Return the puree to the pot. 
Stir in the peanut butter until smooth. Check
sweetness and add sugar if necessary. Reheat 
gently, using a heat diffuser if necessary to 
prevent scorching. Add more water, stock, or 
tomato juice to make a thinner soup if 
desired. Serve topped with plenty of chopped 
scallions and chopped roasted peanuts.

Mama Pascaline