This is just about perfect for supper after a cold damp day; very warming and filling without being heavy. It'd be nice to take to a potluck for Yule, Brighid or whatever other winter holidays you celebrate, too, though you might want to dial back the heat some if your friends aren't chileheads. Sweet Potato and Peanut Soup ~~~~~~~~~~~~~~~~~~~~~~~~~~ 2 to 4 cloves garlic, peeled and chopped 1 medium onion, peeled and coarsely chopped 2 pounds sweet potatoes, peeled and cut in 1" dice Salt to taste 1/2 cup peanut butter 3 c. water or vegetable stock 1 c, orange juice minced habaneros to taste 1 tsp. oil 1 tsp. curry powder (optional but good) 1 c. sour cream or yogurt GARNISHES, your choice: peanuts or walnuts, toasted, coarsely chopped diced tomato chopped banana, orange or tart apple toasted coconut salsa diced red chiles Heat oil in a large saucepan over medium-high heat. Brown garlic on all sides, then add onions and chiles and cook, stirring often, till onion is golden brown. Add sweet potatoes and saute until lightly browned (about 5 minutes). Add liquid and bring to a boil. Reduce heat and simmer until 'taters are soft (about 20 minutes). Purée in a blender or food processor, then return to saucepan. Stir in peanut butter and then sour cream or yogurt (last) and reheat through over low heat Adjust seasoning, adding salt to taste. Pour in bowls and garnish; I especially like chunks of orange and chopped red chiles Keep on rockin', and please note new address, Rain @@@@ \\\\\\ ________________________________________________________________ YOU'RE PAYING TOO MUCH FOR THE INTERNET! Juno now offers FREE Internet Access! Try it today - there's no risk! For your FREE software, visit: http://dl.www.juno.com/get/tagj.