This recipe is from the post: A luscious little soup.

This is fully based on Ellie Krieger’s recipe for Nutty Sweet Potato Soup and I take no credit for it. You can click the link to see her original. I liked it so much that I tweaked it a bit to make more of a good thing. Here’s my adaptation of this lovely soup, and it makes 8 servings:

1 Tablespoon olive oil
2 medium onions, peeled and diced
1 large red bell pepper, peeled and diced
3 carrots peeled, trimmed and diced
1/2 teaspoon plus a pinch of cayenne pepper
1/2 teaspoon freshly ground black pepper
2 garlic cloves, or 1 large, minced
2 teaspoons of peeled and minced fresh ginger
6 small or 3 large sweet potatoes, peeled and cut into small chunks (about 1 inch)
8 cups low sodium, low fat chicken broth
1-14 ounce can of no-salt diced tomatoes and their juice
3/4 cup creamy natural peanut butter, organic if possible, and lower salt if possible
1 1/2 Tablespoons honey
1 1/2 teaspoons salt, or to taste after adding the peanut butter
chopped scallions, both white and greens for garnish, if desired

Heat the oil in a large soup pot over medium high heat. Add the onion, bell pepper and carrots, and cook for 5 minutes, stirring frequently, until the vegetables are softened. Add the cayenne pepper, black pepper, garlic and ginger, and stir for a minute, then add the sweet potatoes, broth and tomatoes and bring to a boil, stirring once to combine. Reduce the heat to medium low and allow to simmer for 20 minutes or until the sweet potatoes are nice and tender. Remove from the heat and use an immersion blender to puree the soup (you can do batches in a regular blender, too, just be careful of the hot liquid and return it all to the big pot when done). Add the peanut butter and honey, return the pot to low heat and stir until the peanut butter has melted. Add the salt and taste for seasoning. Serve and garnish with the scallions if desired.