Ingredients

  • 2 tablespoons butter
  • ½ cup chopped shallots
  • 1 chopped carrot
  • 1 jalapeno, chopped
  • 2 cloves garlic, crushed under a knife
  • 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
  • 3 ½ cups broth (chicken or vegetable)
  • 1 ½ cups water
  • ½ cup smooth peanut butter
  • 1 tablespoon fresh lime juice
  • ¾ teaspoon salt
  • ¼ teaspoon white pepper
  • chopped cilantro for garnish (optional)

Directions

In a Dutch oven or soup pot, melt the butter over medium heat. Add teh shallots, carrot, celery, jalapeno and garlic. Cover and cook, stirring often, until the vegetables soften, about 5 minutes. Add the sweet potatoes, broth and water. Bring to a boil. Reduce the heat to medium and simmer, covered until the sweet potatoes are tender when pierced with the tip of a sharp knife. (about 15 minutes). In batches, transfer the soup to a blender and puree. Return the soup to the pot and stir in the peanut butter and lime juice. Heat before serving. The soup can be prepared up to two days ahead, cooled, covered and refrigerated. Reheat over very low heat, stirring often. For a special treat, garnish with whipping cream and cilantro.

Categories
peanut, soup, sweet potato
Keywords
soup, sweet potato, peanut

Source

Oregonian

Servings/Yield

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