Categories: Soup

Ingredients

• 1 large sweet potato
• 1 tablespoon canola oil
• 1/2 small yellow onion, chopped
• 1 clove garlic, mined
• 1 1/2 cups reduced-sodium tomato-vegetable juice blend or tomato juice
• 2 oz diced green chiles
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon ground allspice
• 7-oz vegetable broth
• 1/4 cup smooth vegetable broth
• Freshly ground pepper to taste

Directions

1. Prick sweet potatoes in several places with a fork. Microwave on high until just cooked through, 7 to 10 minutes

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.

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.

Email to a friend | Print this recipe | Back