Sweet Potato and Peanut Soup

Ingredients:

• 1 large sweet potato tuber, peeled and diced (2 tbsp.)
• 1 tbsp. l. canola oil
• 1 large onion, diced (about 2 cups)
• 1 medium red bell pepper, seeded and diced (about 1 cup)
• 2 medium carrots, diced (about 1 cup)
• 1/2 tsp cayenne pepper
• 1/2 tsp freshly ground black pepper
• 1 clove garlic, minced (about 1 tsp)
• 1 teaspoon peeled and grated fresh ginger
• 6 tbsp. broth
• 1 can (420 g) diced tomatoes in their own juice
• 2/3 cup natural smooth peanut butter
• 2 teaspoons of honey
• 1/2 cup chopped green onions (about 3 green onions)

Preparation:

1. Heat canola oil in a large soup pot over medium heat. Add the onion, bell pepper, and carrot. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the cayenne and black pepper, garlic, and ginger and cook for another minute.
2. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce heat to medium-low. Simmer until the sweet potato is tender, about 20 minutes.
3. Puree the soup in the saucepan with an immersion blender or in 2 batches in a regular blender, then pour it back in. peanut butter, honey and stir over low heat until the paste melts.
4. Serve warm, garnished with green onions.
   
   
   Note
   
   When whipping hot liquids, Remove the soup from the heat and let it cool for at least 5 minutes. Pour it into a blender or food processor. Fill the container no more than halfway. If using a blender, leave the lid slightly ajar in the corner. This will prevent a vacuum from forming, which could cause an explosion when the heat is released. Place a towel over the blender, pulse a few times, and then continue puréeing on high speed until smooth.