szechuan carrot soup

2 tablespoons oilive oil
1 medium onion, peeled and chopped
5 carrots, scraped and chopped
2 white potatoes scrubbed and cut into chunks
1 large sweet potato, peeled and cut into chunks
6 cups water
1 teaspoon fresh ginger, chopped
1 tablespoon peanut butter
2 to 3 tablespoons chile garlic sauce, to taste
1 tablespoon sesame oil
2 teaspoons salt
1 tablespoon brown sugar
1 tablespoon lemon juice

Pour olive oil into a 3 to 4 quart pot. Add onions and carrots and sweat mixture over medium heat about 10 minutes. Add potatoes and water and cook until soft. Add ginger and cook 5 minutes. Remove from heat. Puree mixture in a blender or food processor or with immersion blender. Add peanut butter, chile garlic sauce, sesame oil, salt brown sugar and lemon juice. Taste and adjust seasoning. Makes 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user RMCDONNELL.