Sunday, September 15, 2013

Autumn Sweet Potato Soup

 The first weeks of schools have started, and temperatures are finally starting to reflect the month.
 I am proud to announce: fall has arrived!
And what better way to welcome it than soup is there?

 "Everyday Superhero" Smash Mouth


  • 1 tbsp extra virgin olive oil
  • 1 large brown onion, peeled and diced
  • 2 cloves garlic, crushed
  • 2 1/2 lbs orange sweet potatoes (yams), peeled and cubed
  • 1 lb zucchini, sliced
  • 2 qts (8 cups) yellow vegetable stock or chicken stock
  • 1 tbsp fresh thyme leaves
  • 1 tsp cumin
  • 1/2 tsp ground ginger
  • Pinch of cayenne pepper (or more to taste)
  • 3 medium tomatoes, peeled and diced (or 1 14 oz. can diced tomatoes)
  • 1/2 cup creamy peanut butter
  • Salt and pepper
  • Chopped roasted peanuts or fresh thyme leaves for garnish (optional)


Heat olive oil over medium till hot (not smoking). Sauté onion in the oil till it begins to turn golden, about 10 minutes. Add garlic and continue to sauté for 3 minutes more.Add sweet potatoes, zucchini, chicken or vegetable stock, thyme leaves, cumin, ginger, and cayenne to the pot. I like to use ¼ tsp of cayenne, which gives a nice spicy kick to the soup. If you’re sensitive to spice, start with 1/8 tsp. Bring mixture to a boil, then reduce to a light simmer for 20 minutes. Add diced tomatoes to the pot. Simmer for 5-10 minutes more until all the vegetables are tender. Stir the peanut butter into the broth until it dissolves. Remove from heat. Season with salt and pepper to taste. Add more cayenne for heat, if desired. Soup may be served as-is (chunky with texture), or you can puree the soup with an immersion blender till smooth. Serve garnished with chopped roasted peanuts or fresh thyme leaves.

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