Ingredients Jump to Instructions ↓

  1. 1 large onion diced (about 2 cups)

  2. 1 medium red bell pepper seeded and diced (about 1 cup)

  3. 2 medium carrots diced (about 1 cup)

  4. 1/2 teaspoon cayenne pepper

  5. 1/2 teaspoon freshly ground black pepper

  6. 1 clove garlic minced (about 1 teaspoon)

  7. 1 teaspoon peeled and grated fresh ginger

  8. 1 large sweet potato peeled and cubed (2 cups)

  9. 6 cups low-sodium chicken broth or vegetable broth

  10. 1 (14 1/2-ounce) can no salt added diced tomatoes with their juices

  11. 2/3 cup creamy natural peanut butter

  12. 2 teaspoons honey

  13. 1/2 cup chopped scallion greens (about 3 scallions)

Instructions Jump to Ingredients ↑

  1. 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.

  2. *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.

  3. *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.

  4. Per Serving:

  5. Calories 290; Total Fat 18g (Sat Fat 3.5g, Mono Fat 9g, Poly Fat 5g); Protein 14g; Carb 23g; Fiber 5g; Cholesterol 0mg; Sodium 260mg Yield: serves 0 Notes: you can use non fat milk, or 1 % to reduce calories, but the taste may change.


Send feedback