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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 3 |
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This vegetarian, dairy-free soup is quite thick. Thin with a little water if desired. Ingredients:
1 tablespoon olive oil |
1 cup chopped yellow onion |
3/4 cup chopped peeled carrot |
1 -2 teaspoon minced peeled fresh ginger |
1 dash cayenne pepper |
1 cup chopped peeled sweet potato |
2 1/2 cups water, divided |
1/2 cup tomato juice |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup creamy peanut butter |
5 green onions, chopped |
Directions:
1. Heat olive oil in a large saucepan. Stir in yellow onions and carrots and cook, stirring often, until onions are soft, about 3 minutes. Add ginger and cayenne; cook 1 minute.
2. Add sweet potato, 2 cups water, tomato juice, salt and pepper. Bring to a boil; reduce heat and simmer, stirring often, until potatoes are soft, about 15 minutes. Let cool slightly.
3. Ladle soup into the bowl of a food processor. Add peanut butter. Cover and process until smooth. Pour into a clean pan.
4. Heat soup over low heat. Add remaining 1/2 cup water to thin, if desired. Ladle into soup bowls and top each serving with green onions.
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