November Recipe: Sweet Potato and Peanut Soup

Servings: 4

Ingredients

• 2 sweet potatoes (cleaned and cut in half lengthwise)
• 4 teaspoons olive oil
• 1 tablespoon canola oil
• 1 onion (chopped)
• 1 carrot (chopped)
• 2 stalks celery (chopped)
• 1 red pepper (chopped)
• 1 poblano pepper (chopped)
• 1 jalapeno pepper (chopped)
• 2 cloves garlic (chopped)
• 3 cups chicken broth or vegetable broth
• 1/2 cup peanut (or almond/cashew) butter
• Salt and pepper to taste
• 1 handful peanuts (or almond/cashew) (roasted and chopped)
• Cilantro (chopped)

Directions

• Brush the skins of the potatoes with the olive oil and set cut side down on a baking tray.
• Roast in a preheated 400 F oven until tender, about 40-60 minutes.
• Heat the canola oil in a pan.
• Add the onions, carrots, celery and peppers and sauté until tender, about 10-15 minutes.
• Add the garlic and sauté until fragrant, about a minute.
• Scoop the flesh from the sweet potatoes skins and add it to the pan along with the broth and peanut butter. (Note: Sweet potatoes can be stringy- you may spin in your food processor to smooth them out.)
• Bring to a boil, reduce the heat and simmer for 20-30 minutes.
• Feel free to use an immersion blender to bring the soup to the consistency that you like.