Sweet Potato Peanut Soup

My mother-in-law (the lovely Bonnie Cook Gregg of Florence, SC) sent us home to Louisiana with a ginormous bag of sweet potatoes, which were grown and cured by one of her good friends. After roasting and baking half a dozen, I have spent the past week coming up with ways to eat the remaining bounty. Sweet Potato Peanut Soup represents Idea Number One.

What You Need:

1 tbs olive oil

5 cups water

2 Rapunzel no-salt vegan bouillon cubes

2 cans of organic diced tomatoes (a low-sodium brand is good)

1 large sweet potato

1 onion

2 cloves garlic

1 cup non-hydrogenated organic peanut butter

1 tbs curry powder

big pinch cayenne pepper, or one jalapeno pepper that has been seeded and finely minced ... or both!

What To Do:

Add olive oil to stock pot and turn burner on medium

Mince garlic and chop onion, put them in the pot

Microwave the sweet potato for 3 to 5 minutes, depending on your microwave

Let the potato cool and cube into small pieces (size doesn't matter), and leave the skin on; it gives the soup "character" and provides essential nutrients

Add the potato with tomatoes (undrained) to pot, let simmer

Meanwhile, mix the bouillon with boiling water and add to pot

Add peanut butter and stir to dissolve, then add curry powder and cayenne

Let the ingredients get to know one another for awhile, then puree a bit with a potato masher or in a blender (depending on how smooth you like your soup).

Serve with a nice green salad and don't skimp on the veggies. Make a quick dressing with equal parts lemon juice and olive oil. Delish.

BTW: If you want more food, roasted veggies or wholegrain bread are a good addition to the table. I served this soup with a pumpkin souffle and added a spinach salad, for good measure.