There is about two months to my best friend’s wedding and I have to look good for the pictures since I am a bridesmaid. So eating healthy is a pretty big step to looking and feeling sexy. I have had this recipe saved for a couple of months since I started my healthy kick, but I have been nervous to try it. I am NOT a sweet potato fan but her pictures and ingredient list looked so interesting I kept returning to look at it. I halved the original recipe ( http://www.healthyseasonalrecipes.com/sweet-potato-and-peanut-soup/) and took out the lime because I am allergic to it. I also added garlic powder, extra salt and cayenne to make the flavors pop some more. The soup came out very good and was a prefect 1st course to our meal 🙂
Yields: 5-6 cups of Soup
- 2 tablespoons Canola Oil
- 1 1/2 cups Onions, diced
- 2 Garlic Cloves, minced
- 1 1/2 Celery Stalks, diced
- 3 cups Vegetable Broth (I used Better than Bouillon)
- 1 lb Sweet Potato, peeled and cut into 1 inch pieces
- 1 1/2 teaspoon Salt
- 1 teaspoon Granulated Garlic
- 1 teaspoon Cayenne Pepper
- 6 ounces Lite Coconut Milk
- 1/3 cup Salted or Roasted Unsalted Peanuts (Personally I think either would serve its purpose)
- Optional: Chopped cilantro, chopped Peanuts and Sriracha for garnish
Step 1: Heat oil in a Dutch oven over medium heat.
Step 2: Add the onion and garlic. Stir for about 5 minutes or until the onion starts to brown.
Step 3: Add celery, broth, sweet potato, granulated garlic, cayenne and salt. Raise heat to high, cover and bring to a boil.
Step 4: Once a boil starts, reduce the heat to a simmer and cook for about 15 minutes (Potatoes will be soft).Stirring occasionally.
Step 5: Remove 1/2 the soup and puree. Add it back into the dutch oven.
Step 6: Puree the coconut milk and peanuts until smooth. Add milk to soup.
Optional: Garnish with peanuts, cilantro, and/or hot sauce.
Step 7: Eat and Enjoy!