Summer is over, and fall is coming! Do you get hay fever? I don’t–but I used to. RAW local honey was how I got rid of allergies, as the local pollens act as a homeopathic against pollen allergens. This recipe is a delicious, healthy way to get your raw honey in.
Don’t wait till it gets cold–this soup is amazing right now, too! I had some yesterday, with my green smoothie, even though it was 95 degrees outside and I was wearing shorts and a tank top. It was pure comfort food on a day when everything was going haywire. I’m not even a sweet potato fan or a soup fan, and I LOVE this recipe. Enjoy!
Thai Sweet Potato Soup
1 Tbsp. extra-virgin olive oil
1 large onion, chopped
1 medium red bell pepper, chopped
2 large carrots, chopped
1 tsp. cayenne pepper
Ground black pepper, to taste
1 clove garlic, chopped
½ inch fresh ginger, minced (peeled)
1 large sweet potato, peeled and cubed
6 cups vegetable broth (low sodium)
1 14.5-oz can diced tomatoes with juice (no salt added)
2/3 cup Adams or other natural peanut butter (no rapeseed oil or sugar)
2 tsp. raw honey
Heat oil in a large soup pot over medium high heat. Add onions, bell pepper, carrots, and cook (stirring constantly) until vegetables are tender, for several minutes. Add spices and garlic and ginger, for 30 seconds more. Stir in sweet potato, broth, and tomatoes. Bring to a boil, reduce heat, and simmer 20 minutes or until potatoes are tender.
Puree the soup with a hand-held blender, or pouring it into a Blendtec or Vitamix in two batches. (Be careful to lift one corner of the lid, or remove the vent, and blend on a very low-speed, to avoid a vacuum-sealed explosion with very hot liquids. Add peanut butter and honey, when the soup cools down to warm (to not destroy the properties of raw honey), and stir well. Serve warm.