Peanut/Sweet Potato Soup

Since I'm working on gifts that I can't post to the blog until after the holidays I thought I'd post a recipe - one of our favorites - Peanut/Sweet Potato Soup. We had this for the first time around 4 years ago at my aunt's in Montana and had to get the recipe before leaving. This is a great way to use leftover chicken. If you don't eat meat just add extra sweet potatoes and use veggie broth. I don't know where it originally came from otherwise I'd give credit. I actually put more cilantro on mine but waited until after the picture to do it. Tonight Sam said it was so good he wanted to lick the bowl.

Peanut/Sweet Potato Soup

Saute in 2 T vegetable oil:
1 cup onion, diced
1 T garlic, minced
1 T chili powder
1 tsp kosher salt (I leave this out)
1/2 tsp cayenne

Add:
1/2 cup carrot, diced
1/2 cup celery, diced
1/4 cup red bell pepper, diced
2 cups sweet potatoes, peeled and diced

Stir In:
4 cups chicken broth
2 cups cooked chicken, shredded
1 can diced tomatoes in juice (14.5oz)
1/2 cup creamy peanut butter

Garnish with:
chopped dry roasted peanuts
minced fresh cilantro
limes

Saute onion, garlic and seasonings in oil in a large pot over medium heat. Cook until onion is slightly softened, about 5 minutes

Add carrot, celery, bell pepper and sweet potato, saute 2-3 minutes (I actually do it a bit longer)

Stir in broth, chicken, tomatoes and peanut butter. Bring to a boil, reduce heat, and simmer 10 minutes or until potatoes are tender (I find it takes longer than 10 minutes, I probably simmer mine for around 30 minutes)

Ladle into bowl, garnish soup with chopped peanuts, cilantro and a squeeze of lime juice. Enjoy!

Per cup: 260 calories, 15 gr fat, 16 g carb, 572 mg sodium, 3 g fiber, 17 gr pro