If I'm going to make, and then eat, a soup, please let it be this one! This was probably one of the best soups I've ever made and is now one of my favorite meals.
It was creamy, spicy and sweet with a rich, deep flavor. The eggplant, tomatoes and green beans were oh so tender and the blister peanuts we used on top were the perfect crunchy garnish. Even my eggplant-hating husband didn't mind the eggplant here since it was so tender.
I didn't make any adaptations with the exception of not seeding the chiles and using 3 instead of 1. It takes a lot of heat to impress us.
We served the soup over/with some rice. I dished mine up like a curry over rice while my husband mixed a smaller amount of rice into his soup. I think his way was probably better as you get to focus more on the deliciousness and loveliness of the soup rather than the rice.
This was a fair amount of effort to make with all of the chopping of vegetables, but it only required one stock pot, so cleanup was easy.
One modification I almost forgot to mention: We, especially I, like peanut stews a little sweet, so I added about 4 tablespoons of brown sugar.
The cost was in the $11-12 range. Not cheap, but for us not prohibitively pricey. And who cares about price when it's this good. Did I actually say that?
The recipe is on page 147 of Veganomicon. Make it.
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