Sweet Potato Coconut Peanut Butter Soup

Sweet Potato Coconut Peanut Butter Soup

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

• 1 tablespoon coconut oil
• 1 medium size onion
• 2 cloves garlic, minced
• 1 teaspoon peeled and grated fresh ginger
• 2 cups peeled & cubed uncooked sweet potato (approx. 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

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 into 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 Marianita Shilhavy

Submit your recipe here!