If you have taken on the task of preparing Thanksgiving dinner and want a WOW dish - this is IT!  This soup is simply gorgeous and so elegant, yet ridiculously easy to make.  It has such incredible flavors that your guests will think you slaved over the stove all day!

Ingredients:

  • 1 large onion, diced (about 2 cups)
  • 1 medium red bell pepper, seeded and diced (about 1 cup)
  • 2 medium carrots, diced (about 1 cup)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp freshly ground black pepper
  • 1 clove garlic, minced (about 1 tsp)
  • 1 tsp peeled and grated fresh ginger
  • 1 large sweet potato, peeled and cubed (about 2 cups)
  • 6 cups low sodium chicken or vegetable broth
  • 1 (14.5 ounce) can no salt added diced tomatos (I used Muir Glen Organic Fire Roasted Tomatos and they added an amazing flavor)
  • 2/3 cup creamy natural peanut butter
  • 1 tbsp EVOO
  • 1/2 cup chopped scallion greens (about 3 scallions)

Preparation:

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

    Diced carrots, pepper and onions

  2. Add the onions, bell pepper and carrots.  Cook, stirring until the vegetables soften, about 5 minutes.
  3. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more.
  4. Stir in the sweet potato, broth and tomatoes and bring to a boil.
  5. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.

    Blending soup with immersion blender

  6. Puree the soup in the pot using an immersion blender (see notes) or in a regular blender in 2 batches and then return to the pot.
  7. Add the peanut butter and stir over low heat until the peanut butter melts.
  8. Serve warm and garnish with scallions.

Nutritional Info:

Makes 6 servings.

Serving size 1 1/2 cups.

Nutrients per serving:  Calories: 290, Cal. from Fat: 180, Total Fat: 18g, Sat. Fat: 3.5g, Carbs: 23g, Fiber: 5g, Sugars: 5g, Protein: 14g, Sodium: 122mg, Chol: 0mg

Notes:

Unlike chunkier soups this is a delicate and flavorful soup.  It’s best as an appetizer or paired with a salad for lunch or dinner.  Most soups tend to freeze well and this one is no exception.  The recipe makes a large quantity so freeze into single servings and enjoy throughout the year!

This is the fifth recipe in our Thanksgiving with a Twist week.  You can find the other recipes hereherehere, here and here.

Recipe courtesy of Ellie Krieger from Heathly Appetite with Ellie Krieger.

**When using an immersion blender make sure to lift a corner of the blender to avoid heat explosions.  If you’ve never used an immersion blender, they are excellent for making purees.**

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1 Comments

 
  1. Nancy says:

    Awsome soup!!

 
 

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