<link>
Autumn sweet potato soup
Servings 8 servingsPrep Time 5 minutesCook Time 55 minutesKosher Key Parve or Meat
Description
Warm and creamy autumn soup can be made vegan and gluten free. Yams, zucchini, tomatoes, spices, peanut butter. Vegan, gluten free, contains nuts.
Ingredients
1 tbsp extra virgin olive oil
1 large yellow onion, peeled and diced
2 cloves garlic, crushed
2 1/2 lbs orange sweet potatoes (yams), peeled and cubed
1 lb zucchini, sliced
2 quarts yellow vegetable stock (you can substitute chicken stock if not vegan/vegetarian)
1 tbsp fresh thyme leaves
1 tsp cumin
1/2 tsp ground ginger
Pinch cayenne pepper (or more to taste)
3 medium tomatoes, peeled and diced (or 1 14 oz. can diced tomatoes)
1/3 cup creamy peanut butter, or more to taste
Salt and pepper, to taste
Chopped roasted peanuts or fresh thyme leaves for garnish (optional)
Recipe Notes
Allergy Note- Important! If you are serving this to guests you don't know very well, make sure you let them know that the broth contains peanuts, just in case anybody is allergic. Peanut allergies can be deadly. Also, if you're preparing the soup gluten free, make sure your broth and peanut butter are certified gluten free.
Originally when I posted this recipe it called for 1/2 cup peanut butter, which I love. Some readers felt it was too dominant, so I've cut back to 1/3 cup in the recipe. You can add more depending on your individual taste. I still like it the original way, using a full 1/2 cup.
Reheating Note: If you end up keeping some leftover Autumn Sweet Potato Soup in the refrigerator, add a little broth or water when you reheat. It becomes quite thick when chilled, and adding some liquid will help the soup to reheat smoothly.
Instructions
Heat olive oil over medium till hot (not smoking). Sauté onion in the oil until it begins to soften and turn golden, about 10 minutes. Add garlic and continue to sauté for 3 minutes more.
Add sweet potatoes, zucchini, vegetable stock, thyme leaves, cumin, ginger, and cayenne to the pot. I like to use ¼ tsp of cayenne, which gives a nice spicy kick to the soup. If you’re sensitive to spice, start with 1/8 tsp. Bring mixture to a boil, then reduce to a light simmer for 20 minutes.
Add diced tomatoes to the pot (learn how to peel tomatoes here). Simmer for 5-10 minutes more until all the vegetables are tender.
Stir 1/3 cup peanut butter into the broth until it dissolves. Remove from heat. Season with salt and pepper to taste. Add more cayenne for heat, if desired. Add additional peanut butter to taste. Some like it with just a hint of peanut flavor. I typically use a few more tablespoons (around 1/2 cup total) because I love peanut butter. Adjust until the flavor is to your liking.
Soup may be served as-is (chunky with texture), or you can puree the soup with an immersion blender until smooth. Serve garnished with chopped roasted peanuts or fresh thyme leaves.
Comments