Autumn Sweet Potato Soup

By á-28743

Ingredients

• Autumn Sweet Potato Soup
• Ingredients
• 1 1 1 tbsp extra virgin olive oil
• 1 1 1 large brown onion, peeled and diced
• 2 2 2 cloves garlic, crushed
• 2 1/2 2 1/2 1/2 lbs orange sweet potatoes (yams), peeled and cubed
• 1 1 1 lb zucchini, sliced
• 2 2 2 qts (8 cups) yellow vegetable stock or chicken stock
• 1 1 1 tbsp fresh thyme leaves
• 1 1 1 tsp cumin
• 1/2 1/2 1/2 tsp ground ginger
• to Pinch of cayenne pepper (or more to taste)
• 3 3 1 14 tomatoes, peeled and diced (or 1 14 oz. can diced tomatoes)
• 1/2 1/2 1/2 cup creamy peanut butter
• Salt and pepper
• Chopped roasted peanuts or fresh thyme leaves for garnish (optionalAutumnSweet Potato Soup
• Ingredients
• 1 1 1 tbsp extra virgin olive oil
• 1 1 1 large brown onion, peeled and diced
• 2 2 2 cloves garlic, crushed
• 2 1/2 2 1/2 1/2 lbs orange sweet potatoes (yams), peeled and cubed
• 1 1 1 lb zucchini, sliced
• 2 2 2 qts (8 cups) yellow vegetable stock or chicken stock
• 1 1 1 tbsp fresh thyme leaves
• 1 1 1 tsp cumin
• 1/2 1/2 1/2 tsp ground ginger
• to Pinch of cayenne pepper (or more to taste)
• 3 3 1 14 tomatoes, peeled and diced (or 1 14 oz. can diced tomatoes)
• 1/2 1/2 1/2 cup creamy peanut butter
• Salt and pepper
• Chopped roasted peanuts or fresh thyme leaves for garnish (optional)
• 55 Time: 55 Minutes
• 8 8
• Kosher Key: Pareve or Meat
• to 10 to 3 medium till hot (not smoking). Sauté onion in the oil till it begins to turn golden, about 10 minutes. Add garlic and continue to sauté for 3 minutes more.
• to 5-10 tomatoes to the pot. Simmer for 5-10 minutes more until all the vegetables are tender.
• to the peanut butter into the broth until it dissolves. Remove from heat. Season with salt and pepper to taste. Add more cayenne for heat, if desired.
• Soup may be served as-is (chunky with texture), or you can puree the soup with an immersion blender till smooth. Serve garnished with chopped roasted peanuts or fresh thyme leaves.

Details

Preparation time 55mins

Preparation

Step 1

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Total Time: 55 Minutes

Servings: 8

Kosher Key: Pareve or Meat


Heat olive oil over medium till hot (not smoking). Sauté onion in the oil till it begins to turn golden, about 10 minutes. Add garlic and continue to sauté for 3 minutes more.
Add sweet potatoes, zucchini, chicken or vegetable stock, thyme leaves, cumin, ginger, and cayenne to the pot. I like to use ¼ tsp of cayenne, which gives a nice spicy kick to the soup. If you’re sensitive to spice, start with 1/8 tsp. Bring mixture to a boil, then reduce to a light simmer for 20 minutes.
Add diced tomatoes to the pot. Simmer for 5-10 minutes more until all the vegetables are tender.
Stir the peanut butter into the broth until it dissolves. Remove from heat. Season with salt and pepper to taste. Add more cayenne for heat, if desired.
Soup may be served as-is (chunky with texture), or you can puree the soup with an immersion blender till smooth. Serve garnished with chopped roasted peanuts or fresh thyme leaves.