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Sweet Potato Bisque with Peanut Butter

  Makes 5 servings, about 1 1/2 cups each
  Prep Time: 30 minutes
  Total Time: 30 minutes
  Ease of Preparation: Easy

  2 large sweet potatoes  
  1 tablespoon canola oil
  1 small yellow onion, chopped
  1 large clove garlic, minced
  3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
  1 4-ounce can diced green chiles, drained
  2 teaspoons minced fresh ginger
  1 teaspoon ground allspice
  1 15-ounce can vegetable broth
  1/2 cup smooth natural peanut butter
  Freshly ground pepper to taste
  Chopped fresh cilantro leaves for garnish

1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.

2. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Bring mixture to a gentle boil; cook for 10 minutes.

3. Peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor along with broth and peanut butter. Puree until smooth. Add the puree to the pot and stir well to combine. Season with pepper. Heat until hot. Garnish with cilantro, if desired.

Nutritional Notes: 291 Calories; 16 g Fat; 3 g Sat; 8 g Mono; 0 mg Cholesterol; 30 g Carbohydrates; 10 g Protein; 6 g Fiber; 474 mg Sodium; 1011 mg Potassium