Thai Sweet Potato Soup | GreenSmoothieGirl
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.
- 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
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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.
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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.
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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)
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Add peanut butter and honey when the soup cools to warm (to not destroy the properties of raw honey), and stir well. Serve warm.
Tags: garlic, ginger, gluten free, honey, onion, peanut butter, sugar free, sweet potato, tomato, vegan
Categories: Soups
