Creamy peanut butter and golden yams lend rich color and a velvety texture to this elegant soup. Enjoy it as a prelude to any holiday or special-occasion dinner.
1 tsp (5 mL) oil
1 cup (250 mL) onion, chopped
1 tsp (5 mL) ground cumin
1 lb (500 g) yams, peeled and cut into chunks
1 large green apple, peeled and cut into chunks
1¾ cups (425 mL) chicken or vegetable broth
¾ cup (175 mL) apple juice
⅛ tsp (0.5 mL) cinnamon
salt and pepper, to taste
½ cup (125 mL) smooth peanut butter
Garnishes: sour cream, chopped peanuts, chives, thinly sliced apple
Heat oil in large saucepan over medium heat. Add onion and cumin. Cook, stirring occasionally until onions are transparent. Add yams, apple, broth, apple juice, cinnamon, and salt and pepper to taste.
Cover and bring liquid to a boil. Reduce heat and simmer until yams and apples are tender, about 20 minutes. Add peanut butter and stir until melted.
Puree soup in a food processor or blender until smooth. Return to pan and heat through, over low heat.
Serve garnished with sour cream, chopped peanuts, chives and thinly sliced apples.
Per serving (minus garnish): 418 calories, 19 g fat (39% calories from fat), 15 g protein, 52 g carbohydrates, 1 mg cholesterol, 8 g fiber, 812 mg sodium.