Photo by www.Rareseeds.com
You may substitute the sweet potatoes with butternut squash, or pumpkin.
Ingredients
- 2 tablespoons coconut oil
- 1 large onion, chopped
- 1 very large or 2 medium Beauregard sweet potatoes (1 pound), cubed (2-1/2 cups)
- 4 cloves garlic, chopped
- 1 tablespoon minced ginger
- 1/2 teaspoon chili flakes
- 4 cups vegetable stock
- 1 (14.5-ounce) can diced tomatoes in juice
- 3/4 cup creamy natural-style peanut butter
- 1 teaspoon salt
- 1/4 cup chopped toasted peanuts
- Cilantro leaves for garnish
Directions
- Heat oil in a medium saucepan over medium-high heat. Add onions and sweet potatoes and cook until onions are translucent and sweet potatoes begin to soften, 5 to 6 minutes.
- Add garlic, ginger, and chili flakes, and cook, stirring, an additional 3 to 4 minutes.
- Add vegetable stock, tomatoes, peanut butter, and salt; bring to a boil, reduce heat, and cook until sweet potatoes are tender, an additional 10 minutes.
- Remove from heat and cool slightly, then puree in batches in the blender.
- Divide among bowls and garnish with peanuts and cilantro.
