Sweet and Spicy Peanut Soup

1 Tbs canola oil

1 large onion, diced (about 2 cups)

1 medium red bell pepper, seeded and diced (about 1 cup)

2 medium carrots, diced (about 1 cup)

1/2 tsp cayenne pepper

1/2 tsp freshly ground black pepper

1 clove garlic, minced (about 1 teaspoon)

1 tsp peeled and grated fresh ginger

1 large sweet potato, peeled and cubed (2 cups)

6 cups low-sodium chicken or vegetable broth

1 14.5-ounce can no-salt-added diced tomatoes, with their juices

2/3 cup creamy natural peanut butter

2 tsp honey

1/2 cup chopped scallion greens (about 3 scallions)


Heat the oil in a large soup pot over medium-high heat. Add the onion, bell pepper, and carrots and cook, stirring, until the vegetables soften, about 5 minutes.


Add the cayenne, black pepper, garlic, and ginger and cook for 1 minute more.


Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.


Puree the soup in the pot using an immersion blender or in a regular blender in two batches and return the soup to the pot.


Add the peanut butter and honey and stir, over low heat, until the peanut butter melts.


Serve warm, garnished with the scallions.

Servings: 6