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)||chopped onion|
|1 tsp (5 mL)||ground cumin|
|1 lb (450 g)||yams, peeled and cut into chunks|
|1||can chicken broth (14½ oz)|
|1||can apple juice (6 oz)|
|⅛ tsp (0.5 mL)||cinnamon|
|salt and pepper, to taste|
|½ cup (125 mL)||creamy peanut butter|
Garnish: sour cream, chopped peanuts, chives and thin apple slices
Heat oil in large saucepan over medium heat. Add onion and cumin. Cook, stirring occasionally until onion is transparent. Add yams, apple, chicken 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.
To serve, ladle soup in bowls and garnish with sour cream, chopped peanuts, chives and thinly sliced apples.
PER SERVING (MINUS GARISH):
Proteins: 15 g
Total Fat: 19 g fat (39% cal from fat)
Carbohydrates: 52 g
Cholesterol: 1 mg
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