Happy National Peanut Butter Day! In celebration of such a spectacular occasion, it seems only necessary that I would right about something related to peanut butter. By this time, it’s probably not shock that I have plenty of recipes on hand to choose from. After all, if you have been following me for a while, you already know that I LOVE peanut butter. Proof: Chocolate Peanut Butter “Ice Cream”, Dark Chocolate Chunk Peanut Butter “Ice Cream”, Sea Salt & Sugar Peanut Butter Cookies, Peanut Pasta with Veggies & Edamame.
I figured it’s time to post another savory meal that includes peanut butter. So many snacks and desserts out there contain peanut butter but adding it to a savory dish is just magic in my opinion.
This creamy soup is warm, comforting and flavorful. It’s also vegan and gluten-free so it can be shared with just about anyone on any kind of diet (well, at least those that do NOT suffer from peanut allergies – sorry guys).
Creamy Sweet Potato Peanut Soup {Vegan} {GF}
Ingredients
- 1 TBSP Olive Oil
- 2 small Shallots, peeled & minced
- 2 cloves of Garlic, minced
- 2 medium Sweet Potato, peeled & cubed (about 2 ½ cups)
- 1 15oz can Light Coconut Milk
- 32oz Low Sodium Vegetable Broth
- ¼ cup Natural Creamy Peanut Butter
- ¼ tsp ground Ginger
- ¼ tsp ground Cayenne Pepper (more or less depending on your preferred level of spice)
- Salt & Pepper to taste
- Handful of fresh Cilantro, chopped (for garnish)
- ¼ cup Peanuts, chopped (for garnish)
Directions
Heat olive oil in a large saucepan over medium-high heat. Add the shallots and cook until they are translucent (about 5-10 minutes). Add the garlic and cook for another 2 minutes, until fragrant. Add the cubed sweet potatoes, coconut milk, vegetable broth, peanut butter, ginger, cayenne, salt and pepper and simmer for about 20-30 minutes, or until the potatoes are cooked through.
Transfer the mixture to a food processor or blender and puree until smooth. Divide into four separate bowls and garnish with chopped cilantro and peanuts. Serve immediately.
