- 4
Ingredients
- 2 tbsp unsalted butter
- 1 medium onion, diced fine
- Salt
- 1 tsp light brown sugar
- 3 medium cloves garlic, minced or pressed (about 1 T.)
- 1/2 tsp ground coriander
- 1/8 tsp cayenne pepper (1/8 to 1/4)
- 3 1/2 cups nonfat chicken broth
- 2 pounds sweet potatoes (about 3 medium), peeled, quartered lengthwise, and sliced thin
- 3 Tbsp peanut butter
- Ground black pepper
- 1 tbsp cilantro
Preparation
Step 1
1. Melt the butter in a large Dutch oven over medium-high heat. Once the foaming subsides, add the onion, 1 t. salt, and brown sugar and cook, stirring frequently, until the onion softens and begins to brown, about 5 minutes.
2. Add the garlic, coriander, and cayenne and cook until aromatic, about 30 seconds. Add the broth, sweet potatoes, peanut butter, and 2 cups water. Cover, increase the heat to high, and bring to a boil. Once boiling, reduce the heat to low and partially uncover the pan. Cook until the sweet potatoes begin the crumble and are easily pierced with a knife, 25 to 30 minutes.
3. Working in batches, puree the soup in a blender until smooth [I use a stick blender.] Adjust the seasonings with salt and pepper to taste and stir in the cilantro. Serve.
This was great – David wouldn’t even let me have any of the leftovers. Really delicious and easy and healthy – definite repeat. May up the spices just a bit next time and not puree quite so smoothly. Topped with cilantro, as indicated, and also chopped peanuts. Yum!