There still a little chill in the air and a few more months before winter turns to spring. Quite frankly soup is always in season and so is the most incredible vegetable in the world - Sweet Potato! Partner Sweet potatoes blend well with peanuts to make a delicious, nutrient dense, delightful Sweet Potato Peanut Butter Soup!
Sweet potatoes of all varieties are high in vitamin A,
vitamin C and manganese. They are also a good source of copper, dietary fiber,
vitamin B6, potassium and iron. Sweet potatoes are known to improve blood sugar
regulation and some studies have discovered significant antibacterial and
antifungal properties. Peanuts grow
underground like potatoes. Contrary to popular belief, this legume is not
a nut. Nuts grow on trees. Nutritionally speaking, peanut butter is a good
source of vitamin E, B6, niacin, calcium, potassium, iron and is rich in
healthy monounsaturated fat. According to The Peanut Institute, this
popular snack is packed with 8 grams of protein per ounce, more than any
other nut. In addition to being high in necessary nutrients such as magnesium,
phosphorus, selenium, zinc, when paired with other nutrient-rich foods (like
sweet potatoes), studies have shown that peanuts helps us absorb nutrients
better.
SWEET POTATO PEANUT BUTTER SOUP
2 large sweet potatoes (10-12 ounces each)
1 carrot, peeled and chopped
1 tablespoon grapeseed oil
1 small yellow onion, chopped
1 large clove garlic, chopped
2 tablespoon organic ground ginger root
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 15-ounce can crushed tomatoes
3 cups organic vegetable juice broth
½ cup creamy natural peanut butter
1 tablespoon ground black pepper to taste
1/8 teaspoon pinch cayenne pepper
Ø Boil
sweet potatoes until cooked through. Set aside to cool.
Ø Heat
the oil in a large saucepan over medium-high heat.
Ø Sauté
the onion and garlic 10 minutes, until lightly browned.
Ø Mix
in the, ginger, cumin, coriander, cinnamon, and cook, stirring, for 1 minute
more.
Ø Stir
in 1 cup of broth. Stir in the tomatoes, and continue to cook and stir about 5
minutes.
Ø Simmer
for 10 minutes and set aside.
Ø Peel
the sweet potatoes and cut into bite-size pieces. Place in a food processor
along with 2 cups of broth, carrots and peanut butter. Puree until completely
smooth.
Ø Add
tomato mixture to the sweet potato mixture in the food processor and blend
well.
Ø Return
the soup mixture to the saucepan. Add cayenne and black pepper.
Ø Simmer
for 10 minutes.
Ø Serve
with hearty bread or crackers
Yours in health - Dr. Velonda
TWITTER: #drvelonda WEBSITE: www.sweetpotatodelights.org
