Peanut Soup

1 tablespoon of olive oil
1 small yellow onion, chopped
1 small starchy potato, peeled and chopped
1 small red bell pepper, seeded and chopped
1 small hot chili (your favorite), seeded and chopped
5 cups of vegetable broth
1/2 cup of creamy peanut butter
salt and freshly ground black pepper to taste
1/4 cup of unsalted roasted peanuts, chopped

Heat the oil in a large soup pot over medium heat.  Add the onion, the potato, the bell pepper, and the chile. Stir, then cover and cook, stirring every few minutes, until the vegetables have softened.

Add the broth and brig to  the boil.

Reduce the heat to low and simmer until the vegetables are tender.

Process the soup in a food processor until it is smooth.

Return all but 1 cup of the pureed soup to the pan. Return the soup in the pan to the simmer.

Combine the reserved cup of pureed soup with the peanut butter. Add this mixture to the food processor and process until it is smooth.

Stir the peanut mixture into the soup.

Season to taste with the salt and the pepper.

Simmer for 10 minutes to allow all the flavors to blend.

To serve, ladle the soup into bowls and sprinkle with the chopped nuts.