Spicy Sweet Potato Soup
1 tablespoon coconut oil
1/2 sweet onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 medium sweet potato, cubed
1 jalapeno pepper, sliced
1 roma tomato, chopped
1/2 teaspoon ground cumin
1 teaspoon fresh grated ginger
salt and pepper, to taste
1/4 cup peanut butter or almond butter
1 cup cooked jasmine rice, optional
1. In a large saucepan, saute the onion and garlic with the coconut oil for about 5 minutes. Add the vegetable stock and bring to a boil.
2. Add the sweet potato, pepper, and tomato to the pot. Stir in the cumin, ginger, salt, pepper, and nut butter.
3. Reduce heat to a simmer. Cover and cook for about 15 minutes. Ladle the soup into a blender and puree until smooth.
4. Return the pureed soup to the saucepan and stir in the jasmine rice, if desired.
Source of recipe: I made up this recipe. For more vegan and gluten free recipes visit my blog at www.runningonveg.blogspot.com
SO HOW'D IT GO?
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