This winter, I’ve been enjoying sweet potatoes prepared in a variety of ways. Here is a recipe that warms the body and the soul. Even the fussiest of eaters might enjoy the “sweetness” of this yummy soup! Bon apetito!
NUTTY SWEET POTATO SOUP
Created by Ellie Krieger, Food Network
Makes 6 (1-1/2 cup) servings
Prep Time: 10 minutes
Cook Time: 30 minutes
1 tablespoon canola oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
½ teaspoon cayenne pepper
½ 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
1 (14.5 ounce) can no salt added diced tomatoes, with their juices
2/3 cup creamy natural peanut butter
2 teaspoons honey or agave nectar
½ cup chopped scallion greens (about 3 scallions)
Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots. Cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger. 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 potatoes are tender, about 20 minutes.
Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions.
