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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Nutty Sweet Potato Soup Recipe

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This recipe for Nutty Sweet Potato Soup is from Buboltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. canola oil
1 large onion diced (2 cups)
1 medium red bell pepper (seeded and diced)
2 medium carrots diced (about 1 cup)
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1 clove garlic minced (1 tsp)
1 tsp peeled and grated fresh ginger
1 large sweet potato ( peeled and cubed, 2 cups)
6 c. low sodium chicken or vegetable broth
1 14.5 oz can no salt diced tomatoes with juices
2/3 cup creamy natural peanut butter
2 tsp honey
1/2 cup chopped scallion greens (about 3 scallions)
Directions:
Directions:
Heat the oil in a large soup pot over medium high heat. add the onions, pepper, 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 and garnish with the scallions.
Number Of Servings:
Number Of Servings:
6 1 1/2 cups each
Personal Notes:
Personal Notes:
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.
I found this recipe in 2009. It has a little kick to it, but everyone that tries it loves it!!

 

 

 

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