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Sweet Potato Peanut Butter Soup

Healthy.Eater's picture
Ingredients
  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
  Bay leaf 1
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy

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