2 pounds sweet potatoes, peeled and cut into 1-inch pieces
2 medium garlic cloves, chopped
2 TBSP freshly minced ginger
1 tsp crushed red pepper flakes
salt & freshly ground black pepper
4 cups water
2 TBSP creamy natural peanut butter
1 TBSP freshly squeezed lime juice
GARNISH:
thinly sliced green onion
chopped peanuts
DIRECTIONS
Heat the oil in a dutch oven over medium-high heat.
Add the onion and carrot and cook, stirring occasionally, until the vegetables start to soften, about 4 minutes.
Stir in the sweet potatoes, garlic, ginger, crushed red pepper, 1 tsp salt, and 1/4 tsp black pepper and stir to combine.
Pour in the water and bring to a boil.
Reduce the heat to medium-low and simmer until potatoes are tender, about 15 minutes.
Take the soup off the heat then use an immersion blender, or a stand blender in batches, to puree the soup.
Return the pureed soup to the stovetop over medium-low heat then stir in the peanut butter and lime juice until fully incorporated into the soup and simmer, stirring often for about 2 more minutes.
Season the soup with salt & pepper to taste then serve the soup topped with sliced green onion and chopped peanuts.
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