Excellent new recipe of Jen’s. I think what made it so great was all the extra cayenne pepper. Enjoy!
1 tablespoon olive oil
1 medium yellow onion chopped
2 celery stalks chopped
2 teaspoons minced garlic
2 teaspoons ground chili powder
1 teaspoon grated fresh gingerroot
1 teaspoon ground cumin
1 teaspoon cayenne powder
1 can diced tomatoes or 5 medium tomatoes diced
4 cups vegetable or chicken broth
1 large sweet potato, peeled and finely diced, (about 2 cups)
1/2 cups smooth peanut butter
In large Dutch oven or saucepan, heat oil over medium heat. Add onion, celery, garlic, chili powder, ginger, cumin and cayenne, stirring occasionally, until softened, about 4 minutes. Add tomatoes, broth and sweet potatoes and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender (about 20 minutes). Whisk in peanut butter and let simmer for 5 minutes. Season to taste with salt and pepper. Soup can be served chunky or pureed.