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Sweet Potato, Coconut, Peanut Butter Soup
- 1 tablespoon coconut oil
- 1 medium-size onion
- 2 cloves garlic, minced
- 1 teaspoon peeled and grated fresh ginger
- 2 cups peeled and cubed, uncooked sweet potato (approximately 1 potato)
- 1/2 teaspoon cayenne pepper
- salt and pepper to taste
- 6 cups chicken broth
- 2/3 cup coconut peanut butter
- 1 teaspoon raw honey
Directions:
In a large saucepan, heat coconut oil over medium heat. Stir in onion, ginger, and garlic. Sauté for 1 minute. Add sweet potato, cayenne, salt, black pepper, and chicken broth.
Bring to a boil. Reduce the heat to medium-low heat; simmer until the potatoes are tender, about 25 minutes.
Puree the soup in the saucepan using an immersion blender or a regular blender in 2 batches.
Return the soup to the saucepan. Stir in coconut peanut butter and honey; continue stirring until peanut butter and honey melts. Serve hot.
Enjoy.
Recipe courtesy of Marianita Shilhavy.
Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.
