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Recipe Category: Potato
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Ingredients
Makes 4 servings
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch dice
- 6 cups vegetable broth or water
- 1/3 cup creamy peanut butter
- 1/4 teaspoon ground cayenne
- 1/8 teaspoon ground nutmeg
- salt and freshly ground black pepper
- 4 cups fresh baby spinach
Method
- In a large soup pot, heat the oil over medium heat
- Add the onion, cover and cook until softened, about 5 minutes
- Add the sweet potatoes and broth and cook, uncovered, until the potatoes are tender, about 30 minutes
- Ladle about a cup of hot broth into a small bowl
- Add the peanut butter and stir until smooth
- Stir the peanut butter mixture into the soup along with the cayenne, nutmeg and salt and pepper to taste
- About 10 minutes before ready to serve, stir in the spinach and serve
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