Sweet Potato Peanut Butter Soup
|Chicken stock/1 can, 14 1/4 ounces) low sodium chicken broth||1 3⁄4 Cup (28 tbs)|
|Water||1 Cup (16 tbs)|
|Yellow onion||1 Large, coarsely chopped to make 1 1/2 cups|
|Celery stalks||2 Medium, coarsely chopped to make 1 cup|
|Minced garlic||1⁄2 Teaspoon|
|Sweet potatoes||2 Medium, peeled and cut into 1/2 inch cubes to make about 3 cups|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Hot red pepper sauce||1⁄4 Teaspoon (Adjust Quantity As Per Taste)|
|Creamy peanut butter||3 Tablespoon|
|Rice vinegar/White wine vinegar||2 Teaspoon|
|Chopped dry roasted peanuts||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
1 ln a 4-quart Dutch oven or large saucepan, combine the stock, water, onion, celery, garlic, sweet potatoes, bay leaf, thyme, and red pepper sauce and bring to a boil over moderate heat. Adjust the heat so that the mixture simmers gently, cover, and cook for 20 to 25 minutes or until the potatoes are tender. Remove from the heat, discard the bay leaf, and stir in the peanut butter and vinegar.
2 In a food processor or blender, working in batches if necessary, whirl the vegetable mixture until pureed.