Peanut Sweet Potato Soup

• 2 sweet potatoes
• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• 1/ 2 onion, chopped
• 2 large carrots, chopped
• 2 stalks of celery, chopped
• 1 red pepper, chopped
• 3 cups chicken or vegetable broth
• 1/ 2 cup peanut butter
• fresh cilantro, chopped
• Salt, pepper, red pepper flakes to taste

First, preheat the oven to 400 degrees to prepare the sweet potatoes. Cut the sweet potatoes in half and poke a few holes into the skin using a fork. Roast in the oven for 30-40 minutes or until the sweet potatoes are fully cooked and soft.

While the sweet potatoes are roasting, take a large pan and heat the olive oil. Add the chopped onions, carrots, celery, and pepper and sauté on medium-high heat until fully cooked. Next add the chopped garlic cloves and sauté for about 1-2 minutes.

Once sweet potatoes are done, take a spoon and scoop out the sweet potato flesh from the skins and combine with the sautéed veggies. Finally, add the chicken broth, peanut butter, and pepper flakes and reduce heat to medium-low. Thoroughly combine all the cooked ingredients and let the mixture simmer for 10 minutes. You want the veggies to be soft enough to puree, so cook for as long as you need. Once you are ready to puree, blend the soup mixture in a blender (I used a Magic Bullet that worked great). If you want your soup to be a thinner consistency, add more chicken broth at this point. Otherwise, the soup should be a good thick consistency. Top with fresh cilantro and salt and pepper to taste and enjoy!