Creamy Sweet Potato Peanut Soup {Vegan} {GF}

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.

CreamySweetPotatoPeanutSoup

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.

CreamySweetPotatoSoup CreamySweetPotatoSoup

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).

CreamySweetPotatoSoup

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.

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