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.
*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)
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!!!