Sweet Potato & Peanut Bisque
.
Yield
5 servingsPrep
8 minCook
20 minReady
32 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
sweet potatoes, or yams
10-12 ounces each |
|
| 1 | tablespoon |
canola oil
|
|
| 1 | small |
yellow onion
chopped |
|
| 1 | clove |
garlic
minced |
|
| 3 | cups |
tomato juice
reduced-sodium or tomato-vegetable juice blend |
|
| 4 | ounces |
green chili peppers, canned
diced, preferably hot and drained |
|
| 2 | teaspoons |
ginger
freshly minced |
|
| 1 | teaspoon |
allspice
ground |
|
| 15 | ounces |
stock
vegetable, 1 can |
|
| ½ | cup |
peanut butter
smooth natural |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | x |
cilantro
freshly chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
sweet potatoes, or yams
10-12 ounces each |
|
| 15 | ml |
canola oil
|
|
| 1 | small |
yellow onion
chopped |
|
| 1 | clove |
garlic
minced |
|
| 7.1E+2 | ml |
tomato juice
reduced-sodium or tomato-vegetable juice blend |
|
| 115.6 | ml/g |
green chili peppers, canned
diced, preferably hot and drained |
|
| 1E+1 | ml |
ginger
freshly minced |
|
| 5 | ml |
allspice
ground |
|
| 433.5 | ml/g |
stock
vegetable, 1 can |
|
| 118 | ml |
peanut butter
smooth natural |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | x |
cilantro
freshly chopped, for garnish |
*
|
Directions
Prick sweet potatoes evenly all over whole body 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.
Stir in 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.
Put the other half in a food processor or blender along with broth and peanut butter.
Purée until completely smooth.
Transfer the purée to the pot and stir to well combined.
Thin the bisque with water, if desired. Season with pepper.
Heat until hot.
Garnish with cilantro, if desired.
Serve warm.
