Wednesday, December 30, 2015

Soup Weather?

I LOVE SOUP!  Surely we will have soup weather here in Tennessee soon.  But alas . . . store bought soup is generally loaded with sodium.  Home made soup takes time . . . and I have to be in "cooking mood" to take that time.  This soup is so worth the time . . . only about an hour, start to finish.  Couldn't begin to tell you how many times I've made it since watching Ellie Krieger on Food Network in 2007.  It's way up there on my list of "favorite foods".

Nutty Sweet Potato Soup

Prep Time:  10 - 15 minutes
Cook Time:  30 minutes
Yield:  6 servings, serving size 1 1/2 cups

1 tablespoon canola oil (I usually use either olive oil or coconut oil)
1 medium red bell pepper, seeded and diced (about 1 cup) (I use jarred roasted red pepper)
1 large onion, diced (about 2 cups)
2 medium carrots, diced (about 1 cup)
1/4 to 1/2 teaspoon cayenne pepper (depending on the kick you want)
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon peeled and grated fresh ginger
1 large sweet potato, peeled and cubed (2 cups)
6 cups low-sodium chicken broth or vegetable broth (I prefer low-sodium chicken stock)
1 (14.5-ounce) can no salt added diced tomatoes, with their juices
2/3 cup creamy natural peanut butter
2 teaspoons honey
1/2 cup chopped scallion greens (about 3 scallions)  (I don't usually use these.  I prefer chopped peanuts as   a garnish.  My daughter prefers grated cheese.)

Heat the oil in a large soup pot over a medium-high heat.  Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes.  Add the cayeene, black pepper, garlic and ginger and cook for 1 minute more.  Stir in the sweet potato, broth, and tomatoes and bring to a boil.  Reduce the heat to medium-low and simmer until the potates are tender, about 20 minutes.
*Puree the soup in the pot using an immersion blender or in a regular blender in several batches and return the soup to the pot.  Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. (I add this before I puree) Serve warm, garnished with the scallions (or peanuts, or cheese).

*When blending hot liquids:  Remove liquid from the heat and allow to cool for at least 5 minutes.  Transfer liquid to a blender or food processor and fill it no more than halfway.  If using a blender, release one corner of the lid.  This prevents the vacuum effect that creates heat explosions.  Place a towel over the top of the machine, pulse a few times then process on high speed until smooth (I prefer a course puree)

Per Serving:
Calories 290; Total Fat 18g (Sat Fat 3.5g, Mono Fat 9g, Poly Fat 5g); Protein 14g; Carb 23g; Fiber 5g; Cholesterol 0mg; Sodium 260mg
Time to lick the bowl!

Wait . . . there's plenty left . . . have another bowl . . . and then go get some stitching done!!!



  1. Sounds delish! I will try this.

  2. Love this soup. I noticed the Hampton Farms peanuts. So nice to see. I am from Northampton in NC where these are from. Best peanuts ever.
    Thanks for sharing.