Ingredients
1 large onion, chopped1 medium sweet red pepper, chopped2 medium carrots, chopped2 teaspoons canola oil1 teaspoon minced fresh gingerroot1 garlic clove, minced1/2 teaspoon cayenne pepper1/2 teaspoon coarsely ground pepper1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (14-1/2 ounces) diced tomatoes, undrained1 large sweet potato, peeled and cubed2/3 cup creamy peanut butter2 teaspoons honey4 green onions, chopped
Preparation
In a large saucepan, saute the onion, red pepper and carrots in oil for 3 minutes. Stir in the ginger, garlic, cayenne and pepper; cook 2 minutes longer. Add the broth, tomatoes and sweet potato. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Cool slightly. In a blender, cover and process soup in batches until smooth. Return all to pan and heat through. Stir in peanut butter and honey. Cook and stir until peanut butter is melted. Garnish servings with green onions.
