Nut Butter Soup

(Compliments of Jesse Clark)


2c chopped onion                                      
1c carrots chopped
1Tbsp safflower oil                                     
2c sweet potato chopped
1/2 tsp dried ground chile pepper                       
4c water
1tsp grated fresh ginger                            
2c tomato juice
1c smooth nut butter (cashew or almond)

Saute onions in oil until translucent.  Stir in spices.  Add carrots, potatoes, and water.  Bring to a boil and simmer until vegetables are tender.  (15 min)