Unusual and unexpected, this soup is delish, and can be a wonderful vegetarian option.
1 cup roasted peanuts, crushed fine w/rolling pin or food processor (don't let it get like peanut butter)
4 cups vegetable or chicken stock
1/2 tsp. cayenne pepper
1 cup each chopped onion and red bell pepper (green in a pinch)
salt to taste (can be omitted)
Heat the broth, onion, pepper, and cayenne over medium heat. Bring to a low simmer and cook for 15 minutes, until veggies are tender. Puree in small batches (smoothness is up to you, I like a rough puree).
Stir in crushed peanuts and simmer for 10 min., stirring frequently. Salt to taste, if desired.
Garnish with peanuts, toasted croutons, or sliced rings of small red chili peppers.
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