At last it has turned to fall, and the farmer’s market and shops are overflowing with sweet potatoes, squash, and pumpkins of all kinds. This time of year always makes me crave soup and stews. Last week I made a delicious soup recipe from one of my favorite incidentally vegetarian cookbooks, Peanut Butter Planet. It had sweet potatoes, tomatoes, and peanut butter, and no dairy whatsoever- and yet was still a creamy, delicious fall soup! If you can’t have peanut butter, try almond butter, sunflower butter, or even soy butter. Both of us enjoyed this delicious soup. It is especially good with bread sticks or served with gluten free corn muffins. The ingredients are economical as well. So, next time you need a big pot of simmering soup to warm you up, why not try this yummy recipe?
Curry Sweet Potato Peanut Soup
1 tbsp olive oil
1 large onion, chopped
1 clove garlic, chopped
1 28 oz can tomatoes
5 cups vegetable broth (i like bullion)
2 lg sweet potatoes, peeled and cubed
3/4 cup natural 100% peanut butter (or soy butter, or sunflower butter etc.)
1 tbsp. curry powder
1/4 tsp cayenne
salt to taste
Cook onion and garlic in heated olive oil over medium heat until softened, covered.
Throw in your sweet potato cubes and then your tomatoes and broth. Bring everything to a boil and then lower to a simmer, cooking for around 30 minutes or until sweet potato cubes are soft.
Stir in everything else, letting the peanut butter dissolve. Take off burner, let cool, and begin putting in blender in batches. Put your creamy soup back in a pot and reheat it on the stove if necessary.
Enjoy yummy, healthy, and inexpensive seasonal gluten-free soup!
Makes a big recipe- I froze one dish but still had more than we could eat in a few days.