Serves: Makes 6 servings
Cooking Time:

45 minutes

This sweet and spicy soup is perfect for lunch or dinner and delicious garnished with peanuts, avocado and sour cream. Serve with tortilla wedges.
    
Ingredients:

½ cup roasted peanuts, chopped 125 mL
2 tbsp  butter 25 mL
2 onions, diced 2
3 cloves garlic, minced 3
1 tbsp gingerroot, grated   15 mL
2 tsp  minced chipotle pepper (1 medium)  10 mL
2 tbsp    tomato paste 25 mL
5 cups diced, peeled sweet potatoes or butternut squash (3 medium potatoes or 1 butternut squash, 2½ lb/1.25 kg)   1.25 L
1 baking potato, peeled and diced 1
6 or 4 cups chicken broth or vegetable broth 1.5 or 1 L
⅔ cup sour cream 150 mL
1 ripe avocado, diced 1

Directions:

In large Dutch oven over medium heat, toast peanuts until fragrant and slightly darkened, about 3 minutes. Remove half for garnish.

Add butter to peanuts in Dutch oven. When melted and foaming, stir in the onions, garlic and ginger. Fry, stirring often, until onions are tender, about 5 minutes. Stir in the chipotle pepper and tomato paste; fry, stirring, until darkened, about 2 minutes.

For stove-top method:

Stir in the sweet and baking potatoes and the 6 cups (1.5 L) chicken broth. Bring to boil, reduce heat, cover and simmer until potatoes are fork tender, about 25 minutes.

Using an immersion blender, or stand blender in batches, puree until smooth.

Serve with dollop of sour cream, a few cubes of avocado and a nice sprinkle of reserved toasted peanuts.

For slow cooker method:

Scrape into slow cooker. Stir in sweet and baking potatoes and the 4 cups (1 L) chicken broth. Cover and cook on low until vegetables are tender, about 4 hours.

Using an immersion blender, or stand blender in batches, puree until smooth.

Serve with dollop of sour cream, a few cubes of avocado and a nice sprinkle of reserved toasted peanuts.

Tortilla crisps:

Brush 6 small wheat or corn tortillas lightly with peanut oil; cut each into 8 wedges.

Arrange on baking sheets; sprinkle lightly with chilli powder or sea salt if desired.

Bake in centre of oven at 350°F (180°C) until crisp and darkened slightly, about 8 minutes.

To view a PDF version of this recipe, click here.

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