Over the past few weeks Mr. Maestro and I have been stocking up on sweet potatoes! Not intentionally...we've just been getting a lot of them in our weekly CSA bag. I love sweet potatoes, but sometimes I have a lack of inspiration when it comes to their cullinary preparation. There was one expecially huge sweet potato that was taunting me to do something with it - so I did! And I want to share it with you!
This recipe was developed by a fellow registered dietitian who is also a TV Chef - Ellie Krieger. This soup is low calorie and is packed with tons of vitamins and minerals. The peanut butter adds a protein punch. Try it - you'll love it!
Nutty Sweet Potato Soup
Recipe Credit: Ellie Krieger (love her!)
Directions
1 tablespoon canola oil
Ingredients
- 1 large onion, diced (about 2 cups) {I didn't have quite 2 cups, used about 1 cup}
- 1 medium red bell pepper, seeded and diced (about 1 cup) - {I used a green pepper, didn't have red}
- 2 medium carrots, diced (about 1 cup) {I didn't have carrots - and my soup was great without them!}
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, minced (about 1 teaspoon)
- 1 teaspoon peeled and grated fresh ginger
- 1 large sweet potato, peeled and cubed (2 cups) {Used my giant sweet potato - about 3 cups}
- 6 cups low-sodium chicken broth or vegetable broth {I used about 7 cups homeade broth}
- 1 (14.5-ounce) can no salt added diced tomatoes, with their juices
- 2/3 cup creamy natural peanut butter
- 2 teaspoons honey
- 1/2 cup chopped scallion greens (about 3 scallions) {didn't have the scallions, so no garnish for me!}
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 {I used my food processor and it worked like a charm!}. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions.
*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.
Per Serving:
Calories 290; Total Fat 18g (Sat Fat 3.5g, Mono Fat 9g, Poly Fat 5g); Protein 14g; Carb 23g; Fiber 5g; Cholesterol 0mg; Sodium 260mg
