Peanut and Sweet Potato Soup

20190530_131553.jpgDairy-free, grain-free and vegan, this creamy, warming soup is a cinch to throw together.  Peanut butter and coconut milk deliver healthy, filling fats.  The sweet potatoes are a great source of complex carbs, vitamin A and antioxidants.  DSCN9647A bell pepper and sauteed onion add sweetness.

DSCN9360                                   And it all comes together in under and hour on the stove.


Peanut and Sweet Potato Soup

1 T. rice bran or olive oil

1/2 on an onion, chopped

3 cloves garlic, minced

1 yellow, red or orange bell pepper, chopped

1 lb sweet potatoes ( about 2), peeled and chopped

2 c. vegetable broth

6.5 oz (half of a can) full fat coconut milk

1/2 c. natural, unsweetened peanut butter

3 oz tomato paste (half of a small can)

1/4 t. cayenne or hot sauce, to taste


In a dutch oven over medium heat, saute the onion and garlic in the oil 5 min.  Add in the bell pepper.  Cook for 5 min more.  Add in the sweet potatoes, vegetable broth and tomato paste.  Cover and simmer for 30-40 minutes until the potatoes are tender.  Add in the peanut butter and coconut milk.  Stir until well combined.  Serve with a pinch of cayenne or hot sauce, and salt and pepper to taste.




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