SPICY PEANUT SOUP WITH VINDALOO

1 tablespoon peanut oil
1 carrot, peeled and diced
1/4 onion, minced
1 clove garlic, minced
1 teaspoon fresh ginger, minced
3 cups chicken stock
1 medium sweet potato, peeled & diced
1/3 cup tomato juice
1 tablespoon Vindaloo seasoning
1/2 cup heavy cream
1 tablespoon light brown sugar
1/2 cup creamy peanut butter
1/4 teaspoon Tabasco Sauce
1/3 cup water
Kosher salt and fresh ground black pepper
1/2 cup peanuts, shelled (for garnish)
1 green onion, sliced on bias (for garnish)

Heat oil in large sauce pan over high heat. Add carrot, onion, garlic, and ginger saute for 2-3 minutes.

Add chicken stock, sweet potato, tomato juice, and vindaloo seasoning; 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.

Source: Brandon Velie; Good Earth Peanuts, Virginia