Dairy-free, grain-free and vegan, this creamy, warming soup is a cinch to throw together. Peanut butter and coconut milk deliver healthy, filling fats. The sweet potatoes are a great source of complex carbs, vitamin A and antioxidants. A bell pepper and sauteed onion add sweetness.
And it all comes together in under and hour on the stove.
Peanut and Sweet Potato Soup
1 T. rice bran or olive oil
1/2 on an onion, chopped
3 cloves garlic, minced
1 yellow, red or orange bell pepper, chopped
1 lb sweet potatoes ( about 2), peeled and chopped
2 c. vegetable broth
6.5 oz (half of a can) full fat coconut milk
1/2 c. natural, unsweetened peanut butter
3 oz tomato paste (half of a small can)
1/4 t. cayenne or hot sauce, to taste
In a dutch oven over medium heat, saute the onion and garlic in the oil 5 min. Add in the bell pepper. Cook for 5 min more. Add in the sweet potatoes, vegetable broth and tomato paste. Cover and simmer for 30-40 minutes until the potatoes are tender. Add in the peanut butter and coconut milk. Stir until well combined. Serve with a pinch of cayenne or hot sauce, and salt and pepper to taste.