I love this soup, so I've tried different recipes. This version is my personal favorite because it has a (little) kick to it; some friends (and little ones) have preferred the first. Both rock.
1 large onion, chopped
1 red bell pepper, seeded and chopped
2 carrots, chopped
1 small potato, peeled and chopped
1 dried chili pepper, broken up
4 cups chicken or vegetable broth
1 cup dry roasted peanuts
S&P
1/4 cup dry roasted peanuts, chopped
chopped fresh parsley
Combine onion, pepper, carrots, chili pepper, potato, and stock and bring to a boil.
Reduce heat and simmer, uncovered, 30 minutes.
Puree in batches with the peanuts. Season to taste.
Garnish with chopped nuts and parsley.
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