3 cloves minced garlic
1 tablespoon minced ginger (or use 1 TBS powered ginger)
Oil to sauté onions
2 sweet potatoes
4 carrots (or sub with squash or pumpkin. You can also use cauliflower - about 1/2 a head)
1 red pepper (1/2 a head is enough cauliflower to replace both the carrots and pepper like I did above)
4 cups of broth or water (this ends up being a very thick soup so you might want to add more liquid depending on how thick or thin you like it)
½ cup of tomato juice or equivalent (tomato sauce or watered down tomato paste works)
½ cup peanut flour
Chili, jalapeno peppers and or cayenne pepper to taste (I used a sprinkle of cayenne this time)
Salt and pepper to taste
Sprinkle to taste: onion powder, garlic powder and curry powder
1. Saute onions, garlic and fresh ginger until onions are translucent (if using powdered ginger, just wait until you add the other spices)
2. Add sweet potatoes, carrots, and pepper (or cauliflower) and cook for 5 minutes on medium heat.
3. Add broth, tomato juice/sauce, peanut flour and spices.
4. Cook until vegetables are soft and then send it all to your blendtec!