1 medium, chopped
1 tsp, or more to taste, divided
5 clove(s), finely chopped
1 piece(s), 2 inches, peeled and chopped
1 pepper(s), or habanero chile, seeds and ribs removed, finely chopped
Canned tomato paste
Canned crushed tomatoes
Fat free reduced sodium vegetable broth
Unsalted creamy peanut butter
Raw sweet potato(es)
2 medium, peeled and cut into 1-inch cubes (about 2 cups)
¼ tsp, coarsely ground, or more to taste
1½ Tbsp, roasted, crushed
- In large pot, heat oil over medium-low. Add onion and 1⁄2 tsp salt and cook, stirring often, until softened, 5 to 7 minutes. Add garlic, ginger, and chile and stir until fragrant, 30 to 45 seconds. Stir in tomato paste, then tomatoes, broth, and peanut butter.
- Using immersion blender (or working in batches in standard blender and returning batches to pot), purée soup until smooth. Add sweet potatoes, 1⁄4 tsp black pepper, and remaining 1⁄2 tsp salt to soup and bring to boil. Reduce heat to simmer. Cover and cook until potatoes are tender, stirring occasionally, about 20 minutes. Season to taste with salt and black pepper. Divide soup among 8 bowls and top with crushed peanuts.
- Serving size: 3/4 cup