Thursday, November 3, 2011

Sweet Potato and Peanut Soup

Recipe by Anna Magazine.

This soup is amazing!  Sweet potato, coconut milk, lime juice and peanut butter...what could be more perfect?

What you'll need
2 tbsp Unsalted butter
1 medium Onion, chopped
4 Cloves garlic, minced
1 tbsp Fresh ginger, minced
2 cups diced Sweet potatoes
1 cup Coconut milk
2 cups Canned diced tomatoes
1/2 cup Canned pumpkin puree
2 cups Chicken or Vegetable stock
1 tbsp Honey
1/2 cup Natural peanut butter
1/2 cup Fresh lime juice
Coarse salt and cracked black pepper, to taste
Chopped peanuts to garnish
Chopped fresh cilantro to garnish

How to
1.  In large heavy saucepan, melt butter over medium-high heat.  Add onion and cook until golden, about 5 minutes; add garlic and continue to cook for 1 minute. Add ginger and sweet potato and cook for another 10 minutes.

2. Add coconut milk, tomatoes, pumpkin puree, chicken stock and honey.  Bring to boil; simmer for 40 minutes or until sweet potatoes are tender.

3.  Puree 1/2 the soup with a hand blender.  Return soup to saucepan.  Add peanut butter and lime juice and 1/4 cup water if soup is too thick.  

4.  Heat through and season with salt and pepper.  Ladle into bowls and sprinkle with chopped peanuts and cilantro.  Serves 6 to 8.

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