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1 T. vegetable oil

1 whole garlic clove, chopped

1/3 cup tomato paste

2/3 cup creamy peanut butter

1/8 tsp. cayenne

4 cups chicken or vegetable broth

In a saucepan heat oil over moderate heat until hot but not

smoking and cook garlic, stirring, until golden, about 1

minute. Add tomato paste, peanut butter, cayenne, and 1/4

cup broth and stir until smooth. Stir in remaining 3 3/4

cups broth and simmer, covered, stirring occasionally, 10

minutes. Simmer soup, uncovered, 10 minutes, or until oil

floats to the surface, and skim oil.