Posted by: 4whateveritsworth | November 4, 2011

Sweet Potato Soup

I’m a huge fan of Ellie Krieger. If you aren’t familiar with her, she’s a registered dietitian, with a cooking show, who creates healthful recipes. Last week, my husband and I went to hear her speak about one of her new cookbooks. She’s not only a terrific cook, but a dynamic speaker, not to mention truly gorgeous!

I’ve been making her recipe for Nutty Sweet Potato Soup for about 4 years now. It’s a winter favorite, so hearty, flavorful and satisfying.

Nutty Sweet Potato Soup

1 Tablespoon canola oil
1 large onion, chopped (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
2 medium carrots, diced (about a cup)
1/2 tsp cayenne pepper (I like to add a bit more)
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced (about 1 tsp)
1 tsp peeled and grated ginger (I always keep this on hand in my freezer and use it as needed)
(I added turmeric to the recipe – – about 1/2 tsp)
1 large sweet potato, peeled and cubed (2 cups) (I’ve added more – – up to 4 cups worked well, too)
6 cups low-sodium chicken broth or veggie broth
1 (14.5 ounce) can no salt added diced tomatoes, with their juices
2/3 cup creamy natural peanut butter (I use no salt added, chunky)
2 tsp honey
1/2 cup chopped scallion greens (about 3 scallions) – – for garnishing – – I omit

Unlike most of the recipes I post on my blog, this one takes a little more time to prepare, but it’s really worth it. I advise that you cut and chop everything prior to heating the oil.

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.

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 scallions.

When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquids 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.

This recipe serves 6.  It also freezes beautifully.

Give it a try. It tastes even better the next day once all the flavors have had time to meld!

Until my next post, 4 whatever it’s worth…..


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