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Recipes

Peanut and Sweet Potato Soup

Karen Bedel February 2, 2012

Cook Time: 45 minutes

Serves: 8

Calories: 260

Protein: 17 g

Total Fat: 15 g
Saturated Fat
Carbohydrates: 16 g
Dietary Fiber: 3 g

Ingredients

2 tbsp olive oil
1 cup onion, diced
1 tbsp garlic, minced
1 tbsp chili powder
1 tsp cumin, ground
1 tsp salt
1/2 tsp cayenne pepper
1/2 cup carrots, diced
1/2 cup celery, diced
1/4 cup red bell peppers, diced
2 cups sweet potatoes, diced
4 cups chicken broth
2 cups chicken, chopped
14 1/2 oz canned tomatoes with juice
1/2 cup creamy organic peanut butter
1 tbsp dry roasted peanuts, chopped
1 tsp cilantro, minced

Preparation

Slice up chicken and place in a heated saute pan. Leave it slightly undercooked so it doesn't overcook once added the soup.
In a large pot, saute onions, garlic, and seasonings in olive oil. Cook for 5 minutes or until onion is slightly softened.
After 5 minutes, add carrots, celery, bell pepper, and sweet potato. Saute for 2-3 minutes.
Stir in chicken broth, tomatoes, and peanut butter.
Bring to a boil, reduce heat, and simmer for 10 minutes (or until potatoes are tender).
Season with salt and pepper to taste.
Garnish soup with chopped peanuts and cilantro.

Tags: Recipes