This soup is one of the best I've ever made, that's for sure! Beware of the allergen if you're allergic to peanuts! Do not eat this soup if you have a peanut allergy! That's my disclaimer.
I absolutely love Thai food, and this reminds me of pad Thai noodles, except in soup form. I topped it with chopped fresh cilantro, green onion, and chopped peanuts.
I liked it so much that I'm making it for my housewarming party I'm throwing this weekend.
Not only is it packed full of protein from the peanut butter, it also has carrots and sweet potatoes which make it an all-around healthy and surprisingly filling meal!
Here's what you'll need:
EVOO (extra virgin olive oil)
2 large yellow onions chopped (about 2 cups)
2 carrots chopped (about 1 cup)
1 tbsp minced fresh ginger root
1/2 tea ground cayenne pepper (recipe called for 1/4 tea, but I like it a little spicier)
6 cups gluten free chicken or vegetable broth
2 large sweet potatoes diced (about 3 cups)
1 cup creamy all natural peanut butter
- Diced green onion/chives
- Fresh chopped cilantro
- Chopped peanuts
Here's what to do:
Heat a couple of swirls of EVOO in a large pot, then add onions and carrots. Sauté for about 10 minutes until tender, then add ginger and cayenne pepper for a minute or two.
Add broth and sweet potatoes, and heat to a boil.
Reduce heat, cover, and simmer for about 20 minutes until veggies are tender, then stir in peanut butter.
Then, use an immersion blender to blend soup until it is a smooth consistency. You can also do this in batches in a food processor or a Vitamix. I personally like the immersion blender. It kinda makes me feel like an Iron Chef ;-). Heehee!
Once blended, let soup simmer on low until you want to serve it. Serve in a nice big bowl, and top with green onion, cilantro, and peanuts. Enjoy!!
Recipe adapted from Swanson Soup Recipe Cards, or this website.