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[Postscript: This soup really did get better by the day. I made it on a Sunday, and by Wednesday I was really craving it. I'm definitely glad I added the tomato paste for a savory note. This recipe was submitted for the March edition of a vegetarian soup blogging event call No Croutons Required, hosted this month by Tinned Tomatoes.]
Adapted from The Cook's Encyclopedia of Soup, via Jennie at Straight from the Farm
2 tablespoons peanut oil
1 large onion, minced
3 garlic cloves, minced
1 teaspoon cayenne pepper
2 bell peppers, seeded and finely chopped
1 1/2 cups diced carrots
1 1/2 cups diced potatoes
3 celery stalks, diced
4 cups vegetable stock
7 tablespoons chunky peanut butter
4 tablespoons tomato paste
2/3 cup corn kernels
Salt and freshly ground pepper
Roasted, salted peanuts for garnish
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 tihleigh
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