1 Tbs canola oil
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1 large onion, diced (about 2 cups)
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1 medium red bell pepper, seeded and diced (about 1 cup)
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2 medium carrots, diced (about 1 cup)
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1/2 tsp cayenne pepper
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1/2 tsp freshly ground black pepper
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1 clove garlic, minced (about 1 teaspoon)
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1 tsp peeled and grated fresh ginger
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1 large sweet potato, peeled and cubed (2 cups)
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6 cups low-sodium chicken or vegetable broth
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1 14.5-ounce can no-salt-added diced tomatoes, with their juices
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2/3 cup creamy natural peanut butter
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2 tsp honey
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1/2 cup chopped scallion greens (about 3 scallions)
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1
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Heat the oil in a large soup pot over medium-high heat. Add the onion, bell pepper, and carrots and cook, stirring, until the vegetables soften, about 5 minutes.
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2
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Add the cayenne, black pepper, garlic, and ginger and cook for 1 minute more.
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3
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Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.
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4
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Puree the soup in the pot using an immersion blender or in a regular blender in two batches and return the soup to the pot.
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5
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Add the peanut butter and honey and stir, over low heat, until the peanut butter melts.
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6
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Serve warm, garnished with the scallions.
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