Spicy Peanut Soup

I gave this one a post on down the rabbit hole last winter. Today was the day for its cold- weather, Fall 2009 resurrection . . . No part of me wanted to eat something so creamy, so spicy, so root vegetable-y during the summer months. But arrive fall, an evening of truly crisp weather, and Hello! peanut soup.

Quite the "hello" it was; last year, Kenton and I both particularly enjoyed this particular outcome of my Winter 2009 Soup Craze, but this time around, it was - somehow - even tastier than remembered. I determined (take note here) that the perfection of flavor arose from two new differences: homemade vegetable stock (rather than the store-bought stuff of yester-season) and a creamier-than-usual peanut butter. (We usually keep the natural must-stir stuff on-hand for the man's work lunches, which gets a bit dry down around the bottom. This week's canister is Kroger's crunchy organic which is non-stir and, I think, lended tonight's particularly creamy texture to the mix that was just . . . oh . . . so good.

There really are no words appropriate enough to describe the flavors that came together. You must try it for yourself, and now - cold weather ensuing - is just the time for it.

P.S. I tried to take a picture. (Read: I tried to get Kenton to take a picture whilst I ladeled.) My camera battery failed to comply. You can take my word for it: this soup is thick, brownish, and goopy-looking. So you really didn't need to see it in a photograph, after all.

A few more notes:

~ The chili powder could be increased for more heat for those of us with a Southwestern bent of taste bud. My New Englander husband likes it just as-is. (With the two Tablespoons, you get just a hint of hotness at the end of each swallow.) I also threw in a couple dashes of ground cayenne.

~ Yukon Gold (or another particularly creamy variety of) potatoes work best.

~ The soup can do without the corn and celery; just remember you'll lose the crunch that way. We actually like it better (it's more fallish/wintery) sans crunch.

~ Be careful of adding additional peanut butter, even if you're a peanut addict (like my husband). I've already bumped the PB content up a few notches from the original recipe. Any more, and you'll end up with Peanut Butter Soup, which is pretty gross. Trust me. (If you do go too heavy on the peanut butter, just dilute with more stock. And vice versa: if the soup is too soupy for you, add peanut butter . . . caaaarefully, though.)

Spicy Peanut Soup

2 T. extra virgin olive oil

1 large onion, diced

2 cloves garlic, minced

2 T. spicy (not sweet) chili powder

2 red bell peppers, seeded and finely chopped (*I used red carmen sweet peppers this time, with success)

2-3 medium carrots, finely chopped

2 large or 3 small/medium potatoes, finely chopped

optional: 3 celery sticks, sliced

4 cups vegetable broth (*homemade makes a huge difference!)

9 T. crunchy peanut butter (*trust me: you need the crunch)

optional: 2/3 c. corn, fresh or frozen

salt & ground black pepper

optional: unsalted roasted peanuts, fresh cilantro, and/or fresh parsley for garnish

1. Heat oil over medium heat in large pan (at least 3 quart-sized; a dutch oven is ideal) and cook onion for one minute, then garlic for an additional 1-2 minutes. Add chili powder and cook for about 1 minute more.
2. Add red peppers, carrots, potatoes, and celery. Stir well, then cook for further 4 minutes, stirring occasionally.
3. Add vegetable stock, followed by peanut butter and corn. Stir until peanut butter is thoroughly melted and combined.
4. Season with salt & pepper, to taste. Bring to a boil; cover and simmer for about 20 minutes, or until all vegetables are tender. (*this is where you will want to test for soupy-ness v. over-thickness and adjust with more PB or more stock.)
5. Optional: garnish with peanuts and cilantro or parsley for serving.