Thai Peanut Sweet Potato Soup
2 large sweet potatoes (baked)
1/2 Vidalia onion, chopped
1 large garlic clove, minced
1-2 T. chopped fresh ginger
2T olive oil
salt & pepper to taste
2 c. vegetable broth
2 T natural peanut butter
1 can coconut milk
1T soy sauce
Optional toppings: green onion, chopped nuts, cilantro, sweet peppers, sriracha
Saute onion, garlic, and ginger in olive oil. Once onions are translucent add cooked sweet potato, discarding the skins. Season generously with salt and pepper.
Add vegetable broth, bring to a boil stirring well.
using an immersion blender, or regular blender, blend soup until smooth.
Add peanut butter, soy, and coconut milk, reheat.
Serve hot with desired toppings. I particularly like contrasting crunchy toppings.