Peanut Sweet Potato Soup
One of my friends gave me this recipe a while ago. I was excited about it right away since it involves putting peanut butter in soup. But, it called for a side order of jicama slaw, and I lacked a food processor at the time. Since then, my mother in law got me a food processor, and I love coming up with excuses to feed unsuspecting vegetables to it.
I *loved* this soup so much! It's a great use for leftover cooked chicken, and the peanut butter gives the broth the color and taste of peanut butter with none of the stickiness. The jicama slaw was fun to make because I got to feed a jicama into my food processor. This is a great winter dish.
This makes 8 cups, but I halved it and it worked fine.
Saute in 2 T. veggie oil:
1 cup onion, diced
1 T garlic, minced
1 T chili powder
1 tsp kosher salt
1/2 tsp cayenne pepper
Then Add:
1/2 cup carrot, diced
1/2 cup celery, diced
1/4 cup red bell pepper, diced
2 cups sweet potatoes, peeled and diced
Stir in:
4 cups chicken broth
2 cups cooked shredded chicken
1 14 oz can diced tomatoes in juice
1/2 cup creamy peanut butter
Garnish with:
chopped dry roasted peanuts
minced fresh cilantro
Method:
Saute onion, garlic, and seasonings in a large pot over medium heat. Cook until onion is slightly softened, about 5 minutes. Then add carrot, celery, red bell pepper, and sweet potato. Saute for 2 to 3 more minutes. Then stir in broth, chicken, tomatoes, and peanut butter. Bring to a boil. Reduce heat and simmer for 10 minutes or until sweet potatoes are tender. Garnish with chopped peanuts and cilantro.
Jicama Slaw
2 cups peeled, shredded jicama
1/2 cup peeled, shredded carrot
toss with:
1/4 cup rice vinegar
2 scallions, sliced on a bias
2 T fresh lime juice
1 tsp sugar
1 tsp chili garlic sauce
salt to taste.
I *loved* this soup so much! It's a great use for leftover cooked chicken, and the peanut butter gives the broth the color and taste of peanut butter with none of the stickiness. The jicama slaw was fun to make because I got to feed a jicama into my food processor. This is a great winter dish.
This makes 8 cups, but I halved it and it worked fine.
Saute in 2 T. veggie oil:
1 cup onion, diced
1 T garlic, minced
1 T chili powder
1 tsp kosher salt
1/2 tsp cayenne pepper
Then Add:
1/2 cup carrot, diced
1/2 cup celery, diced
1/4 cup red bell pepper, diced
2 cups sweet potatoes, peeled and diced
Stir in:
4 cups chicken broth
2 cups cooked shredded chicken
1 14 oz can diced tomatoes in juice
1/2 cup creamy peanut butter
Garnish with:
chopped dry roasted peanuts
minced fresh cilantro
Method:
Saute onion, garlic, and seasonings in a large pot over medium heat. Cook until onion is slightly softened, about 5 minutes. Then add carrot, celery, red bell pepper, and sweet potato. Saute for 2 to 3 more minutes. Then stir in broth, chicken, tomatoes, and peanut butter. Bring to a boil. Reduce heat and simmer for 10 minutes or until sweet potatoes are tender. Garnish with chopped peanuts and cilantro.
Jicama Slaw
2 cups peeled, shredded jicama
1/2 cup peeled, shredded carrot
toss with:
1/4 cup rice vinegar
2 scallions, sliced on a bias
2 T fresh lime juice
1 tsp sugar
1 tsp chili garlic sauce
salt to taste.