Spicy Peanut Soup with Vindaloo


3 cups chicken stock
1 medium sweet potato, peeled & diced
1 teaspoon fresh ginger, minced
1 carrot, peeled & diced
1/4 onion, minced
1 clove garlic, minced
1 tablespoon Vindaloo seasoning
1 tablespoon light brown sugar
1/4 teaspoon Tabasco Sauce 
½ cup creamy peanut butter
½ cup peanuts, shelled
1/3 cup tomato juice
½ cup Heavy Cream
1/3 cup water
1 tablespoon peanut oil
Kosher salt and fresh ground black pepper
1 green onion, sliced on bias for garnish

Heat oil in large sauce pan over high heat. Add onion, ginger, carrot, garlic 
and saute for 2-3 minutes. Add potato, stock, tomato juice, vindaloo and 
simmer over medium flame for 10-15 minutes. Add cream and brown sugar 
and simmer fo an additional 10-15 minutes. Transfer to food processor and 
puree until smooth. Return to sauce pan and add peanut butter. Cook on low 
heat for 5 more minutes. Season with Tabasco, Salt and Pepper. Serve in 
soup bowl and garnish with roasted, chopped peanuts and green onions.

Chef Brandon Velie
The Green Boundary Club
780 Whiskey Road
Aiken, South Carolina 29801
803-649-2549