Sweet Potato & Peanut Butter Soup, Oh, Yeah!

Sweet Potato & Peanut Butter Soup, Oh, Yeah!

Sweet Potato and Peanut Butter Soup
• 2 tablespoons Baklouti Green Chili Olive Oil
• 1 tablespoon Garlic olive oil
• 1 tsp. Oh Olive Garlic Seasoning Blend
• 1 (28-ounce) can diced tomatoes with juice
• ⅔ cup creamy North Shore Goodies Coconut peanut butter
• 1 cup coconut milk
• 2 cups baby spinach, roughly chopped
• 1 large onion, diced
• 3 ribs celery, diced
• 3 large carrots, diced
• 2 medium sweet potatoes, dice into medium pieces
• 1 tablespoon minced garlic
• 2 tablespoons minced ginger
• 1 medium jalapeño, seeded and finely diced
• 1 bunch cilantro stems minced, leaves set aside for garnish
• 3 cups low-sodium chicken or vegetable broth
• Galena Garlic Pink Alaea Hawaiian Sea Salt and freshly ground black pepper

In a large soup pot, heat the oils over medium heat for 3-5 minutes. Add the onions, celery and carrots and sauté until onions are translucent. Add the sweet potatoes, garlic, ginger, jalapeños and cilantro stems and sauté until slightly cooked, about 3 minutes. Stir in chicken broth, Oh Olive Garlic Seasoning Blend, chopped tomatoes and simmer until sweet potatoes are tender, about 30 minutes.

Turn soup down to low and add peanut butter and coconut milk, stir until thoroughly combined and peanut butter has melted. Add chopped spinach and cook for about 1 minute to wilt spinach. Taste and add salt and pepper.

Make it fun and serve in a pie pumpkin! Garnish with Cilantro, sour cream, bacon or any of your favorites before serving. Makes enough for 4-6 good size servings.

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