Ingredients
1 large onion, chopped
1 medium sweet red pepper, chopped
2 medium carrots, chopped
2 teaspoons canola oil
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely ground pepper
1 – 32 oz. carton plus 1 – 14 1/2 oz. can reduced-sodium chicken broth
1 – 14 1/2 oz. can diced tomatoes, undrained
1 large sweet potato, peeled and cubed
2/3 cup creamy peanut butter
2 teaspoons honey
4 green onions, chopped
Directions
~In a large saucepan, saute the onion, red pepper, and carrots in oil for 3 minutes. Stir in the ginger, garlic, cayenne, and pepper; cook 2 minutes longer.
~Add the broth, tomatoes, and sweet potato. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes (or until potatoes are tender).
~Cool slightly. In a blender, cover and process soup in batches until smooth.
~Return all to pan and heat through. Stir in peanut butter and honey. Cook and stir until peanut butter is melted.
~Garnish servings with green onions.
~Makes eight servings.