Sweet Potato, Carrot, and Peanut Soup
Sweet Potato, Carrot, and Peanut Soup
Last year I got really into making blended soups. They are so creamy and hearty and perfect in the winter. This was one of my favourite recipes I found. I mean it has peanut butter in it. And it’s fairly straightforward and quick to make.
I recommend pairing the soup with slices of toasted sourdough!
INGREDIENTS
1 tbsp. coconut oil
1 medium yellow onion
2 cloves garlic, minced
1 tbsp. chili powder
1 tsp. turmeric powder
1 tsp. cayenne pepper*
2 large sweet potatoes
3 medium carrots
1 tsp. ground black pepper
4 cups vegetable stock
2 tbsp. natural peanut butter
1/4 cup chopped peanuts (optional)
1/4 cup green onion, chopped (optional)
YIELD
6 servings
TIME
Prep - 10 minutes
Cook - 30 minutes
TOOLS
Large pot with a lid
Immersion blender*
DIRECTIONS
Dice onions. Peel and chop carrots and sweet potatoes.
In a large pot, melt the coconut oil on medium heat. Add onion, and sauté for three minutes. Add garlic, chili powder, tumeric, and cayenne. Sauté for two minutes.
Add sweet potatoes and carrots. Stir to coat.
Add in broth and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
Stir in peanut butter until melted. Add in black pepper.
Remove the pot from heat. Use an immersion blender to blend until smooth. Be careful with the blender and use a tea towel to protect yourself from splashes.
Garnish with chopped peanuts and green onion if you wish. Serve with crackers or toasted bread.
ADAPTATIONS
Reduce or omit the amount of cayenne pepper you use to adjust to your taste. I like my food spicy and found 1 tsp. was perfect. Start with 1/2 tsp. and add more.
If you don’t have an immersion blender, you can use a regular blender. Carefully pour in the soup in batches to blend. When removing the lid always open away from your body to avoid a steam burn.
Adapted from A Saucy Kitchen.
