Peanut/Cashew Soup

Liisa was looking through my Bittman vegetarian cookbook last night and suggested I make peanut soup.  So, today, I figured I would.  But I'm a high roller, so I used cashews instead.

Not sure if I've figured out the portions just right, but it involves cashews, tomatoes, yams, a red onion, garlic, ginger, cayenne, salt, pepper, vegetable stock, coconut milk, and peanut butter (I would use cashew butter, but I'm only hood rich, not the real kind).  Cook the onion, garlic, and ginger, then throw in the cashews, add some salt, pepper, and a bit of cayenne, and throw in the stock and yams.  Cook it for ten minutes, add the coconut milk, tomatoes, and peanut butter. Cook for like five more minutes, and then add some more cashews for garnish, and you're set.

Turned out pretty awesome, though, like I said, I need to adjust the amount of which ingredients I use... Bittman is crazy about how much stock to use, so it felt light on certain items.  But it turned out awesome.