Ingredients and Weight:
- Sweet potatoes, 2 lbs (peeled and diced)
- Onion, 1 large (chopped)
- Celery, 1 stalk (chopped)
- Carrot, 1 large (chopped)
- Peanut butter, 1 cup (creamy, unsweetened)
- Vegetable broth, 4 cups
- Chicken broth, 2 cups
- Ground ginger, 1 teaspoon
- Ground cinnamon, 1/2 teaspoon
- Ground cloves, 1/4 teaspoon
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2/5 (Simple)
Preparation Method Steps:
- Heat a large pot or Dutch oven over medium heat.
- Add the onion, celery, and carrot and sauté until softened, about 5 minutes.
- Add the sweet potatoes, peanut butter, vegetable broth, chicken broth, ginger, cinnamon, and cloves. Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until the sweet potatoes are tender.
- Use an immersion blender or transfer the soup to a blender and puree until smooth.
- Season with salt and pepper to taste.
Nutritional Information:
- Calories: 300 per serving
- Fat: 10g
- Protein: 15g
- Carbohydrates: 45g
Dish Characteristics:
- Creamy, smooth texture
- Sweet and savory flavor combination
- Warm and comforting
User Comments:
- "This soup is absolutely delicious! The perfect blend of sweetness and spice."
- "I love the nutty flavor from the peanut butter. It's a unique twist on a classic soup."
- "This is a great soup for a cold winter day. It's filling and satisfying."
Special Precautions and Tips:
- If you don't have an immersion blender, let the soup cool slightly before transferring to a regular blender.
- For a spicier soup, add more ground ginger or a pinch of cayenne pepper.
- To make the soup vegan, use vegetable broth instead of chicken broth and water instead of peanut butter.
