Sweet Potato Peanut Butter Soup

 Sweet Potato Peanut Butter Soup

1 large sweet potato, peeled and cut into 2 inch pieces

1 stalk celery, roughly chopped

1 medium carrot, roughly chopped

1 medium onion, roughly chopped

1 Anaheim pepper, seeded, roughly chopped

1 can garbanzo beans, drained and rinsed

1 inch fresh ginger, sliced into coins

4 small garlic cloves, smashed

1 tsp cumin seeds

1/2 tsp cinnamon

2 tsp ground coriander

1 quart stock (chicken or vegetable)

1/4 C natural creamy peanut butter

Salt to taste

2 tsp Vegetable oil 

 

Heat oil in large sauce pan and sautée celery, carrot, onion and peppers until softened, adding a pinch of salt during cooking.  

Push that to the side and add garlic, ginger and spices to the pot, toast for 30 seconds or until spices are fragrant.

Add stock, potatoes and garbanzos, bring to a boil and simmer until vegetables are soft 

Blend soup with an immersion blender or regular blender until smooth 

Salt to taste 

Serve with flat bread or cheddar crackers