Just in time for Lent, I created this because I had sweet potatoes to use and need some meatless meals for Rachel. She gives up meat for Lent every year so I need to get creative to give her good options. It is good with and without the coconut milk.
2 Sweet Potatoes (the redder version)
- I put potatoes in the microwave and cook until they are softened, let cool a little and scrape flesh from the skin. Set aside.
1 Tbsp. Butter (or Olive Oil)
1 small Onion, diced
2 Garlic Cloves, minced
- In a large saucepan, melt the butter and then saute the onion for about 5 minutes until it is softened, add the garlic and let cook for another minute
1/2 tsp. Cumin
1/2 tsp. Ginger powder (or use 1 Tbsp. fresh ginger, grated if you like ginger)
Dash of Red Pepper Flakes (or more if you like spicy)
- add the spices to the pan and let cook for about 30 seconds to release their flavor
2 Cans Chicken or Vegetable Stock
- Add the stock and the sweet potatoes. If you didn’t microwave, you can peel and cube potatoes, then add to the stock and cook until they are soft
- Either with a counter top blender or hand held, blend the soup until it is smooth. If using a counter top blender, only fill half way since hot liquids tend to “explode” in the blender.
- Return to saucepan to keep warm
1/4 Cup Smooth Peanut Butter
1 Can low fat Coconut Milk (I use +Trader Joe’s Recipes ) (Optional)
1/2 Lime or Lemon Juice
- Add the peanut butter, lime juice and coconut milk and mix in completely.
Cilantro
1 Tomato, diced
- Serve in a warm bowl and sprinkle with cilantro and tomato. You can also add a dollop of greek yoghurt or sour cream. Enjoy this velvety delightful soup.