Peanut Soup:

½ tablespoon peanut oil
¼ teaspoon crushed red pepper flakes
½ tablespoon coriander seeds
½ cup celery, diced
½ cup carrot, diced
2/3 cup butternut squash, diced
2/3 cup potatoes, diced
1 cup peanuts; roasted, shelled and unsalted
6 cup stock
1 tablespoons lemon juice
Salt and pepper

Place oil, pepper flakes and coriander in a large nonstick pot and fry over moderate heat until the seeds begin to darken. Add vegetables and peanuts and cook for three minutes. Pour in the stock and bring to a boil.
Cover, reduce heat and simmer for 30 minutes. Cool slightly and puree. Gently reheat, add lemon juice and season to taste. Serve in shallow bowls garnished with okra croutons.

Okra Croutons:

1 ½ cups okra, thinly sliced
3 tablespoons cornmeal
¼ teaspoons cumin
¼ teaspoon cayenne
¼ teaspoon herbal salt
Olive oil spray

Preheat oven to 375 degrees.

Rinse okra under running water, drain and pat dry with paper towels. Combine cornmeal, seasonings, salt and okra in a bag. Seal and shake well.

Spray a baking sheet with oil, spread okra slices in a single layer and spray them with oil. Bake until crisp and browned, spraying and stirring twice during cooking. Should take about 30 minutes.