2 Large sweet potatoes, baked
1/2 a Vidalia, or sweet, onion chopped
1 large clove garlic, minced
1-2 T peeled and minced ginger
2 T olive oil
salt & pepper to taste
2 c. vegetable broth ( you may add a little more to thin to desired consistency at the end)
2 T. natural peanut butter
1 T. soy sauce
1 can coconut milk
optional toppings: chopped nuts, cilantro, sweet peppers, sriracha, green onions
Heat olive oil in large pot. Add onion and sauce until translucent. Add garlic & ginger. Add your bakes sweet potatoes, discarding skins. Generously season with salt & pepper.
Add vegetable broth and bring to a boil. Reduce heat and simmer 20 minutes.
Blend with an immersion blender right in the pot or transfer to a blender and then return to pot.
Add soy sauce, peanut butter, and coconut milk. Return to a simmer and heat through.
Pour evenly among four bowls and top with desired toppings.