If you’ve never had sweet potatoes and peanut butter together, you might think this gluten free soup is a bit unusual. But its rich quick-to-make goodness will win you over. My entire family loves it.
Preparation Time: 30-40 minutes
- 1 large sweet potato, cubed
- 3 cups water
Bring water to boil in a large pot. Peel and cube sweet potato, adding to the water once it comes to boil. When water returns to a boil, turn heat down to medium, and let potatoes simmer for 10-15 minutes as you complete the next steps of the recipe.
- 1/2 of a large onion, minced
- 1 cup fresh green beans, cut into ½ inch pieces
- 2 tablespoons butter
- 1 tablespoon olive oil
While sweet potatoes are cooking, chop onions and green beans. Melt butter and oil in a medium skillet on high. Add onions and let cook, stirring frequently, until onion is wilting and getting browned bits, about 3 minutes. Add green beans and continue cooking on high for 3-5 minute more, until beans soften and start to get some browned bits. Then scoop onion and green beans into the pot with the sweet potatoes and continue simmering soup on medium low.
In a blender combine the following ingredients:
- 2 cups pureed tomatoes
- 1/2 cup peanut butter
- 2 cloves garlic
- 1/2 teaspoon cumin
- 1/2 tablespoon salt
- ¼-½ teaspoon cayenne, depending on how much heat you like
Puree until mixture is smooth and thick. If it gets too thick to process well, take a ladle or two of water out of your sweet potato pot and pour it into the blender. When the contents of the blender looks creamy and well mixed, add it to the simmering sweet potato/onion mixture. Stir to combine and let simmer on medium low for 5-10 more minutes to combine flavors.
Serve with good bread and a salad.