According to the Frugal Gourmet, Jeff Smith, this was one of George Washington's favorites. I tried making it myself, some time ago. Then when my father and I visited Virginia and other places, I had it there. As soon as I made it, I thought it should be thickened. At first I thought I was messing up the original recipe. But in Virginia, it was clearly thickened too (and even had lumps in it, interestingly). Basically, you cook a carrot in chicken broth, with perhaps an Allspice or two. Then you add peanut butter, maybe three-quarters or a half a cup. Then you purée it in a blender. Add cream. Garnish it with some whole peanuts. And as I said, thicken it, perhaps with cornstarch mixed well in water. For vegetarian Cream of Peanut soup, you would have to forgo the chicken broth and perhaps use a vegetable stock. For vegan, perhaps use soy milk with some olive oil (for richness). As I said, it is pretty good, surprisingly. I never tried the vegetarian nor vegan versions. But I am sure they would be pretty good too.
If it’s a peanut soup, obviously cashew cream is the dairy option. Moosewood offers a groundnut stew. Ground nut is peanut.
Peanut soups stretch from Thailand to Senegal. A Thai variant: Vegetarian Thai Peanut Soup | SoupAddict.com
That sounds so good! on a side note, I'm thinking of trying cashew milk. currently drink almond milk. What? It's good! So I figure maybe cashew milk is better. I think it has fewer calories too but I'm not sure/will have to check.
I use soya, almond, Oat.. Not tried cashew. Because they all have different qualities it seems the healthiest thing would be to alternate them Here’s How to Choose the Best Vegan Milk - ChooseVeg
