Nutty Sweet Potato Soup

1. 1

   Heat the oil in a large soup pot over a medium-high heat.

2. 2

   Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes.

3. 3

   Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more.

4. 4

   Stir in the sweet potato, broth, and tomatoes and bring to a boil.

5. 5

   Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.

6. 6

   *Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot.

7. 7

   Add the peanut butter and honey and stir, over low heat, until the peanut butter melts.

8. 8

   Serve warm, garnished with the scallions.

9. 9

   *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.

10. 10

    Transfer liquid to a blender or food processor and fill it no more than halfway.

11. 11

    If using a blender, release one corner of the lid.

12. 12

    This prevents the vacuum effect that creates heat explosions.

13. 13

    Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

14. 14

    Calories 290; Total Fat 18g (Sat Fat 3.5g, Mono Fat 9g, Poly Fat 5g); Protein 14g; Carb 23g; Fiber 5g; Cholesterol 0mg; Sodium 260mg

* Per serving · 4 servings · Values may vary.