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)

1

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.

2

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

3

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.

4

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.

5

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

6

Serve warm, garnished with the scallions.