Sweet Potato Soup

1. 1

   Peel and cut sweet potatoes into 1/2-inch (1 cm) cubes; set aside.

2. 2

   In large saucepan, heat oil over medium heat; cook onion, garlic, gingerroot and curry paste, stirring occasionally, for 3 minutes or until softened. Add sweet potatoes; stir for 1 minute or until coated.

3. 3

   Add stock and bring to boil; reduce heat, cover and simmer for 10 minutes or until potatoes are tender. Add peanut butter. With immersion blender or in blender, puree soup; reheat if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.