Ellie Krieger's Nutty Sweet Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tablespoon canola oil1 large onion, diced (about 2 cups)1 medium red bell pepper, seeded and diced (about 1 cup)2 medium carrots, diced (about 1 cup)1/4 teaspoon cayenne pepper1/2 teaspoon freshly ground black pepper1 clove garlic, minced (about 1 teaspoon)1 teaspoon peeled and grated fresh ginger1 large sweet potato, peeled and cubed (2 cups)6 cups low-sodium chicken broth or vegetable broth1 (14.5-ounce) can no salt added diced tomatoes, with their juices2/3 cup creamy natural peanut butter2 teaspoons honey1/2 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 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.
Servings: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SLBBW66.
*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.
Servings: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SLBBW66.
Nutritional Info Amount Per Serving
- Calories: 298.6
- Total Fat: 17.3 g
- Cholesterol: 0.0 mg
- Sodium: 769.7 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 5.5 g
- Protein: 11.9 g
Member Reviews
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SIXTYFIVEALIVE
I created a very similar soup about 3 years ago; this is just the best if you like sweet potatoes like I do; and soup, like I do. I also use Butternut squash when they're in season; trade out the sweet potatoes, and love it. You can use canned pumpkin - again, you get a 3rd soup that's great! - 2/3/08