Caribbean Sweet-Potato Soup
The secret to making this soup really smooth is to let the blender do a good job. Sometimes I blend the soup, strain it to remove any fibrous sweet-potato pieces, then give it a second spin to make it silky. I also strongly recommend that, for the best flavour, you use fresh-ground natural peanut butter with no added sugar.
Best Health Magazine, January/February 2009
| Servings |
| 4-6servings |
| Servings |
| 4-6servings |
Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 cup onion diced
- 1/4 cup carrot diced
- 1 stalk celery diced
- 3 cups sweet potatoes peeled and cubed
- 1/2 cup canned coconut milk
- 4 cups water
- 2 tbsp natural peanut butter
- 2 pinches cayenne pepper
- 1 squeeze fresh lime juice
- pinch salt
- pinch pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a medium pot, combine olive oil, onion, carrot and celery. Cook gently over medium heat until vegetables are soft and translucent.
- Add sweet potatoes, coconut milk and water. Bring to a boil and then turn down; let the soup simmer until sweet potatoes are soft (approximately 10 minutes; test them by piercing with a fork). At this point the soup is ready to purée.
- Pour into a blender,then add peanut butter, cayenne pepper and lime juice, and purée until smooth. If necessary to reach the desired consistency, add a little water and whirl in the blender again. Season with salt and pepper to taste.
