Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter

  2. 2 Bacon slices - chopped

  3. 1 Onion - thinly sliced

  4. 1/4 lb 113g / 4oz Sweet potato - peeled

  5. 1/4 teaspoon 1 1/3ml Ground cinnamon

  6. 1/4 teaspoon 1 1/3ml Chili powder

  7. 1/4 teaspoon 1 1/3ml Ground cumin

  8. 1/4 teaspoon 1 1/3ml Cayenne pepper

  9. 3 cups 711ml Chicken broth

  10. 2 tablespoons 30ml Tomato paste

  11. 1/2 cup 99g / 3 1/2oz Non-homogenized peanut butter

  12. 1/2 cup 118ml Sour cream Salt - to taste Freshly-ground black pepper - to taste Snipped chives

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Melt butter over medium heat in a 3- or 4-quart saucepan. Add bacon and saute for another couple of minutes or until the bacon has rendered some of its fat. Add the onion, cover and cook for about 10 minutes or until onion is translucent. Check the onion every now and then to make sure it is not burning. While the onion is cooking, dice the sweet potato. When the onion is translucent, remove the cover and stir in the sweet potato, spices and broth. Cover and simmer for 20 minutes or until tender. Transfer soup to a blender or food processor. Add the tomato paste and peanut butter and puree until smooth. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. You can make the soup up to this point 2 to 3 days in advance. Reheat, stirring on occasion, until soup is heated through and garnish each portion with sour cream and chives. This recipe yields 6 servings.


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