1 tablespoon olive oil
1 yellow onion chopped
1 medium carrot chopped (about 3/4 cup)
2 teaspoons of fresh minced ginger
dash of cayenne pepper
1 sweet potato chopped (I kept the skin on for added nutrition)
2.5 cups water
1/2 cup tomato juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup creamy peanut butter
2 green onions chopped
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.
Add sweet potato, 2 cups of 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.
Ladle soup into bowl of a food processor. Add peanut butter. Cover and process until smooth. Pour into a clean pan.
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. Serves 3.
I left out the yellow onions of this recipe and it was still scrumptious!
Thank you for stopping by! ~Val
