A creamy sweet potato soup with lots of heat from ginger and crushed red pepper, made with fresh vegetables and a touch of peanut butter then topped with sliced green onion and chopped peanuts.
1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
4 cups vegetable broth
2 TBSP creamy natural peanut butter
1 TBSP freshly squeezed lime juice
2 green onions, thinly sliced
1/2 cup chopped peanuts
DIRECTIONS
Heat the oil in a dutch oven over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until onions start to brown, about 6 minutes.
Add the garlic, ginger, red pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper and stir to combine. Add the sweet potatoes and stir to coat. Pour in the vegetable broth and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.
Working in batches, puree the soup in a blender until smooth. Return the pureed soup to the dutch oven over medium-low heat. Stir in the peanut butter and lime juice until fully incorporated and soup is heated through. Season with salt & pepper to taste.
Ladle into bowls and top with sliced green onion and chopped peanuts.
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