Sweet Potato Peanut Bisque Recipe

Ingredients

2 lg. sweet potatoes
1 tbsp. canola oil
1 sm. yellow onion, chopped
1 lg. clove garlic, minced
3 c. reduced-salt tomato-vegetable juice blend or tom. juice
4 oz. can diced green chiles, preferably hot, drained
2 tsp. minced fresh ginger
1 tsp. ground allspice
15 oz. can veg. broth
1/2 c. smooth PB
pepper to taste

Preparation

Step 1

Prick sweet potatoes in several places w/ fork. Microwave on High till just cooked through, 7-10 mins. Set aside to cool.
Meanwhile, heat oil in lg. saucepan or Dutch oven over med-high heat. Add onion & cook, stirring, till just brown (2-4 mins.) Add garlic & cook, stirring, for 1 more min. Stir in juice, green chiles, ginger and allspice. Adjust heat so mix. boils gently; cook 10 mins.
Meanwhile, peel sweet potatoes & chop into bite-size pcs. Add 1/2 to pot. Place other 1/2 in food processor & blend w/ broth & PB. Puree till completely smooth. Add the puree to the pot & stir well to combine. The the bisque w/ water, if desired. Season w/ pepper. Heat till hot. Serve.