Sweet and Spicy Peanut Soup

The other day, I came across this recipe on the Milk & Honey blog.  I knew right away that I needed to try it very soon.  Her description made it sound fantastic and I’m a pretty big fan of Ellie Krieger too!

So, with uncharacteristically warm temps (65!) this past weekend, the hubs and I decided to get outside and get some exercise on Saturday.  With that in mind, I wanted to eat a little bit healthier too!

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Sweet and Spicy Peanut Soup

INGREDIENTS:

  • 1 tbs. canola oil
  • 1 large onion, diced
  • 1 medium red bell pepper, seeded and diced
  • 3 medium carrots, diced (about 1 cup)
  • 1/2 tsp. cayenne pepper (I used a heaping 1/2 tsp)
  • 1/2 tsp. freshly ground black pepper
  • 1 clove of garlic, minced
  • 1 tsp. peeled and grated fresh ginger
  • 1 large sweet potato, peeled and cubed (about 2 cups)
  • 6 cups low-sodium chicken or vegetable broth (I used chicken broth)
  • One 14.5 oz can no-salt added diced tomatoes, with their juice
  • 2/3 cup creamy natural peanut butter
  • 2 tsps. honey
  • chopped scallions for sprinkling

DIRECTIONS:

  1. Heat 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. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. 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.
  2. Puree the soup in the pot using an immersion blender or in a regular blender in two batches (I used an immersion blender right inside the pot) and return to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with scallions & croutons.
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1 Comment (+add yours?)

  1. Cate
    Feb 11, 2009 @ 06:54:20

    I love all the vegetables that are packed into this! It sounds totally delicious.

    Reply

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