Moroccan Tomato & Sweet Potato Soup with Peanut Butter
Last night my girlfriend made a delicious soup and I wanted to share it with everybody. It doesn’t take too long and the process is easy too!
This soup has great texture and flavor. Its great for those cold nights, which are coming in hard and strong right now.
It has about 6 servings in it and takes about 30 minutes to prep and 30 minutes to cook. (We ran out of celery and tomatoes but add them in to get the full flavor, texture, and nutritional benefits)
- 1 tablespoon vegetable oil
- 1 yellow onion, diced (~ 1 cup)
- 1 celery stalk, diced
- 2 teaspoons minced garlic
- 2 teaspoons ground chili powder
- 1 teaspoon grated fresh ginger root
- 1 teaspoon ground cumin
- 1 teaspoon cayenne powder
- 1 can diced tomatoes
- 4 Cups low-sodium vegetable or chicken broth
- 1 large sweet potato, peeled and finely diced (~ 2 cups)
- 1/2 Cups smooth natural peanut butter
In a large Dutch oven or saucepan, heat oil over medium heat.
Add onion, celery, garlic, chili powder, ginger, cumin and cayenne, stirring occasionally, until softened (~ 4 minutes). Add tomatoes, broth and sweet potatoes and bring to a boil.
Reduce heat to medium-low and simmer until potatoes are tender when pierced with a knife (~ 20 minutes). Whisk in peanut butter and let simmer for 5 minutes.
Season to taste with salt and pepper. Soup can be served chunky or pureed. To puree, work in small batches and transfer soup to a blender or food processor; process until smooth.
YAY, you’re done! Now sit back, relax, and enjoy this great soup!
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