Sweet potato-peanut bisque

Recipe Information

Ingredients

• 2 large sweet potatoes

• 1 tablespoon canola oil

• 1 small yellow onion, chopped

• 1 large clove garlic, minced

• 3 cups reduced-sodium tomato-vegetable juice blend

• One 4-ounce can diced green chilies, drained

• 2 teaspoons fresh ginger, minced

• 1 teaspoon ground allspice

• One 15-ounce can vegetable broth

• 1/2 cup smooth natural peanut butter

• Freshly ground black pepper, to taste

• Fresh cilantro leaves, chopped, for garnish

Directions

• Using a fork, poke the sweet potatoes in several places. Microwave on high for 7-10 minutes or until cooked through. Allow to cool.

• Using a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the yellow onion, and cook for 2-4 minutes until it begins to brown, stirring occasionally. Add the garlic, and cook for an additional minute. Add the vegetable juice, chiles, ginger, and allspice. Bring the mixture to a gentle boil and cook for 10 minutes.

• Peel the potatoes, chop them into one-inch pieces, and add half to the pot. Using a food processor, process the remaining potatoes, vegetable broth, and peanut butter until completely smooth.

• Add the pureed mixture to the saucepan or Dutch oven, stirring well to combine. Season with pepper to taste. Continue heating until the bisque is thoroughly hot.

• Just before serving, garnish with the cilantro.

Nutrition (per serving)

• Calories: 291 cal

• Total fat: 16g

• Saturated fat: 3g

• Monounsaturated fat: 8g

• Cholesterol: 0mg

• Sodium: 474mg

• Carbohydrate: 30g

• Fiber: 6g

• Protein: 10g