Curried Peanut Soup

1 tablespoon butter
2 cloves garlic, crushed
2 teaspoons grated ginger
1 cup finely chopped onion
1 teaspoon salt
1 cup chopped raw peanuts
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ground cardamom or coriander
1/2 teaspoon mustard powder
1/2 teaspoon turmeric
1 teaspoon ground cumin

Soup Base
2 cups stock or water
1/2 cup natural-style peanut butter
1/4 cup raisins (I like it) (optional)
1 tablespoon honey
1/4-1/2 teaspoon cayenne pepper
1 1/2 cups room temperature buttermilk

2 fairly green bananas
1 lemon, juice of
3 tablespoons butter
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
1 dash salt
1 tablespoon sesame seed

How to make the soup:
1. Saute first 5 ingredients in a large saucepan.
2. Add remaining ingredients and saute, stirring, 8-10 minutes over medium-low heat.
3. Mix the Soup Base ingredients together to make a paste.
4. Add to other ingredients.
5. Mix, cover and simmer over very low heat for 1 hour, stirring occasionally.
6. Whisk buttermilk into hot soup before serving.
7. For Topping: Slice bananas 1/4 of an inch thick and fry in butter.
8. Add remaining ingredients and fry another minute.
9. Spoon into soup bowls.

Spicy Tomato Soup

Adapted from the Moosewood Cookbook

* 1.5 cups minced onion
* 3 cloves crushed garlic
* 1 T. butter
* 1 T. olive oil
* 1 t. dill weed
* 1/8 t. (or more) black pepper
* 6 c. chopped canned tomatoes plus their juice
* 1 T. honey
* 1 T. sour cream
* yogurt, parsley, and scallions for topping

How to make the soup:
1. Saute’ onions and garlic over low heat, with salt, in combined olive oil and butter in stockpot. Cook five minutes – until translucent, then add dill, pepper, tomatoes, and honey.
2. Cover and simmer at least 45 minutes on low heat.
3. Five minutes before serving, whisk in sour cream and taste to correct seasonings. Serve hot, topped with yogurt, parsley, and scallions.

The Mariner’s Pepperpot Soup