this soup is so unique, so incredibly good and inexpensive--i keep it stocked in the freezer most of the time--thank you, grace, for this recipe
olive oil
olive oil
1 large onion
2 carrots
2 peppers (i use one red, one yellow)
2 cloves garlic
1-2 jalapenos
1 14 oz. can diced tomatoes
1 box vegetable stock
2 large sweet potatoes, peeled and chopped into bite-size pieces
pinch ground ginger
pinch ground cloves
cayenne (to taste?)
brown sugar (1-2 T, to taste)
2/3 c. peanut butter
1/2 bunch cilantro
Chop onions, carrots, peppers. In a large pot, saute onions first in olive
oil for a few minutes, then add in carrots and saute, then peppers, then
garlic. Add chopped jalapeno, along with diced tomatoes (with juices) and
vegetable stock. Throw in sweet potatoes and let simmer for a while (probably
about 20 minutes) until potatoes are soft. At this time you can also add in
spices (ginger, cloves, cayenne, brown sugar).
When potatoes are soft, run soup through food processor (I used an
immersion blender) until you reach desired consistency. (i put this through a sieve and discard the pulp for a smoother product) Return soup to pot and
stir in peanut butter. Let cook for about 10 minutes. Stir in cilantro and cook
for 5 more minutes.
I portion into single servings -- this freezes beautifully
