Oh hey there.
I REALLY hope you guys aren’t sick of orange vegetables yet. If so we may have a problem.
The truth is I could possibly cook winter squash every day for the next four months. I can still promise you plenty of greens, but let’s be honest; I am just beginning my winter squash and sweet potato craze. So please bear with me.
This sweet potato and peanut soup is so ridiculously easy to make you won’t believe it. It has been a staple in our house for the past week. The best part is that it only takes 30 minutes to whip up a batch and there are minimal ingredients. It’s healthy, easy, and not time-consuming. Win, win, and win!
For the soup.
1 large sweet potato, diced
4 cups vegetable broth
1/2 coconut milk
2 tbs peanut butter
1 1/2 tsp curry powder
In a large soup pot add the broth and sweet potato. Bring to a light boil. Reduce heat to a simmer and add coconut milk, peanut butter, and curry powder. Cook until sweet potato is tender. With an immersion blender or food processor, process the soup until smooth. That’s it!