1 cup creamy peanut butter
2 cubes vegetable bullion
3 garlic cloves, minced
1/2 onion, chopped
1 tomato, chopped
1-2 habanero peppers, diced,
4-oz tomato paste
1/2 cup frozen peas
10 baby carrots
2 tbsp molasses
Put the peanut butter in a heavy saucepan. Cook it over low heat,
stirring constantly. It becomes silky and runny, then starts
Remove from heat when it thickens. Add 1 1/2 cups water and blend
Put the bullion, garlic, tomato, onion, pepper and 5 cups water
in a large saucepan. Bring to a boil and simmer for 15 minutes.
Remove from heat and puree till smooth.
Add the peanut mixture, tomato paste and peas. Cook for 5 minutes.
Add zucchini, mushrooms and molasses. Cook for 10-12 minutes.
Serve hot with toast.
Tip: This soup tastes better if refrigerated overnight. Re-heat
and serve the next day.