Name: West African Peanut Soup
Ingredients: 2 c Onion; chopped; 1 tb Peanut oil; 1 tb Vegetable oil; 1/2 ts Cayenne; 1 ts Fresh ginger; grated; 1 c Carrots; chopped; 2 c Sweet potatoes; chopped; 4 c Vegetable stock; 4 c Water; 2 c Tomato juice; 1 c Smooth peanut butter; 1 tb Sugar; optional; 1 c Scallions; chopped; 1 c Chives; chopped

We often call the gift of tongues a “sign gift.” That is a good description. We know signs are welcomed because they point us to a destination. Yet when we arrive at the desired destination, there longer remains any need for the sign. Unlike the first century, we now know the Bible is complete, Israel is judged (Jer. 5:15; Isa. 28:11; 33:19) and the church is composed of Jew and Gentile. Therefore, the sign (for those purposes) has taken us to our destination and is no longer necessary – tongues have ceased (1 Cor. 13:8). So, any use of tongues spoken of in the Bible (and there are only two beyond Acts – an obscure passage in Mark 16 and the rebuke to the immature Corinthian church), must be interpreted in light of the Acts passages that clearly reveal a known language. Can God still enable a person to speak a previously unknown foreign language? Perhaps, but it is not “tongues” in the biblical sense.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	West African	Veg05	8	servings

INGREDIENTS

2	c	Onion; chopped
1	tb	Peanut oil
1	tb	Vegetable oil
1/2	ts	Cayenne
1	ts	Fresh ginger; grated
1	c	Carrots; chopped
2	c	Sweet potatoes; chopped
4	c	Vegetable stock
4	c	Water
2	c	Tomato juice
1	c	Smooth peanut butter
1	tb	Sugar; optional
1	c	Scallions; chopped
1	c	Chives; chopped

INSTRUCTIONS

Saute the onions in the oil until just translucent. Stir in the cayenne and
fresh ginger. Add the carrots and saute a couple more minutes. Mix in the
potatoes and stock or water, bring the soup to a boil, and then simmer for
about 15 minutes, until the vegetables are tender.
In a blender or food processor, puree the vegetables with the cooking
liquid and the tomato juice. Return the puree to a soup pot. Stir in the
peanut butter until smooth. Taste the soup. Its sweetness will depend upon
the sweetness of the carrots and sweet potatoes. If it's not there
naturally, add just a little sugar to enhance the other flavors.
Reheat the soup gently, using a heat diffuser if needed to prevent
scorching. Add more water, stock, or tomato juice for a thinner soup.
Serve topped with plenty of chopped scallions or chives.
Per serving: 362 Calories; 22g Fat (51% calories from fat); 13g Protein;
34g Carbohydrate; 1mg Cholesterol; 1361mg Sodium
NOTES : Can substitute one 1 cup of white potatoe for 1 of the cups of
sweet potato.
Recipe by: Sundays at Moosewood Restaurant
Converted by MM_Buster v2.0l.

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