Nutty Sweet Potato Soup

Name: Nutty Sweet Potato Soup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings, serving size 1 1/2 cups
Ingredients: 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); 1/2 teaspoon cayenne pepper; 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; 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)

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Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 6 servings, serving size 1 1/2 cups

Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 6 servings, serving size 1 1/2 cups

Ingredients

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)

1/2 teaspoon cayenne pepper

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

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)

Directions

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 cayenne, 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 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.
*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.

Cook’s Note

Recipe Analysis Note: Ingredients without discrete measurements such as "Salt, to taste" or "Ice cream, optional" are omitted from analysis. This is because amounts can be highly variable and difficult to determine.