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Cook Time:30 minsTotal Time:30 minsServings:5Yield:5 servings, about 1 1/2 cups eachJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:5Yield:5 servings, about 1 1/2 cups each
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:5
Servings:
5
Yield:5 servings, about 1 1/2 cups each
Yield:
5 servings, about 1 1/2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 large sweet potatoes (10-12 ounces each)1tablespooncanola oil1 small yellow onion, chopped1 large clove garlic, minced3cupsreduced-sodium tomato-vegetable juice blend or tomato juice1 (4 ounce) can diced green chiles, preferably hot, drained2teaspoonsminced fresh ginger1teaspoonground allspice1(15 ounce) canvegetable broth½cupsmooth natural peanut butterFreshly ground pepper to tasteChopped fresh cilantro leaves for garnish
Cook Mode(Keep screen awake)
Ingredients
2 large sweet potatoes (10-12 ounces each)
1tablespooncanola oil
1 small yellow onion, chopped
1 large clove garlic, minced
3cupsreduced-sodium tomato-vegetable juice blend or tomato juice
1 (4 ounce) can diced green chiles, preferably hot, drained
2teaspoonsminced fresh ginger
1teaspoonground allspice
1(15 ounce) canvegetable broth
½cupsmooth natural peanut butter
Freshly ground pepper to taste
Chopped fresh cilantro leaves for garnish
DirectionsPrick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.TipsTo make ahead: Cover and refrigerate for up to 3 days. Thin with water before reheating, if desired.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.TipsTo make ahead: Cover and refrigerate for up to 3 days. Thin with water before reheating, if desired.
Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.
Tips
To make ahead: Cover and refrigerate for up to 3 days. Thin with water before reheating, if desired.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)302Calories16gFat29gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
