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Thai Sweet Potato Soup

 

Thai Sweet Potato Soup

Don’t wait till it gets cold–this soup is amazing in any weather and is a delicious, healthy way to get your raw honey in.

Course

Main Course, Soup
Cuisine

Thai

5 minutes
35 minutes
40 minutes

6

  • 1
    tbsp
    extra virgin olive oil
  • 1
    large
    chopped onion
  • 1
    medium
    chopped red bell pepper
  • 2
    large
    chopped carrots
  • 1
    tsp
    cayenne pepper
  • ground black pepper, to taste
  • 1
    clove
    chopped garlic
  • 1/2
    inch
    fresh minced ginger, peeled
  • 1
    large
    cubed sweet potato, peeled
  • 6
    cups
    low-sodium vegetable broth
  • 1
    14.5oz can
    diced tomatoes with juice
  • 2/3
    cup
    natural peanut butter
  • 2
    tsp
    raw honey

  1. 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. 

  2. 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.

  3. 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) 

  4. Add peanut butter and honey when the soup cools to warm (to not destroy the properties of raw honey), and stir well. Serve warm.

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