Ingredients
2 tablespoons chopped lightly salted peanuts
2 tablespoons natural smooth peanut butter (no sugar added)
3 cups water
3 cups reduced sodium vegetable broth
2 pounds sweet potatoes peeled and cubed (about 3 medium sweet potatoes)
Salt and pepper to taste
Salt and pepper to taste
2 teaspoons ancho chile powder
2 garlic cloves, chopped
2 large shallots, chopped
1 tablespoon grapeseed or canola oil
Step by step
Heat oil in the KitchenAid® Sculptured Stainless Steel Stockpot, over medium-high heat. Add the shallots and sauté. Add the garlic, chile powder and salt and pepper to taste. Cook until the spices are incorporated.
Add the sweet potatoes, broth and water. Bring to a boil. Cover and reduce heat to medium (a rapid simmer). Cook about 20 minutes – until the potatoes are soft enough to mash with a spoon. Remove the pot from the heat.
Add the peanut butter. Using the KitchenAid® 2-Speed Hand Blender on high, blend the soup in the pot until smooth and creamy.
Ladle the soup into bowls. Top with roasted, lightly salted peanuts. Enjoy!