Peanut Roaster's Colonial Peanut Soup recipes

- 2 teaspoons nutmeg (preferably freshly ground)
- 1 1/2 pints vegetable stock
- 1/2 lb peanut butter
- 1/2 pint milk
- 1 teaspoon fresh ground black pepper
- 2 teaspoons of hot curry powder

- 2 onions
- 14 1/2 ounces diced tomatoes (can)
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons curry powder
- 1 inch minced gingerroot
- chopped cilantro
- 3 tablespoons peanut butter
- 1 (15 ounce) can chickpeas
- 1/4 teaspoon cayenne pepper
- 1 teaspoon peanut oil
- 3 cups chicken broth

- 1 medium onion
- 5 tablespoons natural-style peanut butter
- 1 (28 ounce) can diced tomatoes
- 1 1/2 cups broccoli
- 1/2 teaspoon salt
- 1 1/2 cups cauliflower
- 1/2 teaspoon pepper
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 1/4 teaspoon cayenne pepper
- 3 cups vegetable stock or water
- 2 tablespoons olive oil

- 3 cups thick & chunky salsa
- 1 cup rice
- 2 garlic cloves
- 1 medium sweet potato
- 1 large onion
- 1 cup diced unpeeled zucchini
- 3 (16 ounce) cans garbanzo beans
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground cumin
- 8 cups chicken broth
- 2/3 cup creamy peanut butter
- 1 teaspoon dried thyme leaves

- 1/2 cup peanut butter
- 1 1/2 cups unsweetened coconut milk
- 1/3 cup chopped celery
- 1/3 cup chopped onions
- 3 tablespoons flour
- 3 tablespoons chopped sweet red peppers
- 2 tablespoons soy sauce
- 14 ounces chicken broth
- 1/3 cup chopped carrots
- 1 tablespoon finely chopped lemongrass (white portion only)
- 1 teaspoon chopped red chili (to taste)
- 1 tablespoon butter