Categories: July2010, Winter, chiles, cilantro, peanuts, soups, sw potatoes
Ingredients
- 2 (10-12 ounces each) large sweet potatoes
- 1 tablespoon(s) canola oil
- 1 small yellow onion, chopped
- 1 clove(s) (large) garlic, minced
- 3 cup(s) reduced-sodium tomato-vegetable juice blend or tomato juice
- 1 can(s) (4-ounce) diced green chiles, preferably hot, drained
- 2 teaspoon(s) minced fresh ginger
- 1 teaspoon(s) ground allspice
- 1 can(s) (15-ounce) vegetable broth
- 1/2 cup(s) smooth natural peanut butter
- Freshly ground pepper to taste
- Chopped fresh cilantro leaves for garnish
Directions
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1) Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
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2) Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger, and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
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3) Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.