14.5 ounce canned tomatoes diced with their juices no salt added canned
1 tablespoon canola oil
1 cup carrots diced
0.5 teaspoon cayenne pepper
0.7 cup creamy natural peanut butter
1 teaspoon ginger fresh grated peeled
1 teaspoon garlic minced
2 teaspoons honey
2 cups onion diced
1 cup bell pepper diced red seeded
0.5 cup scallion greens chopped ( 3 scallions)
2 cups sweet potatoes and into cubed peeled
6 cups vegetable broth low-sodium
Equipment
food processor
pot
blender
immersion blender
Directions
Watch how to make this recipe.
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 the scallions.
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.
