Serves 4

Ingredients

2 Large Sweet Potatoes

1 Tablespoon Olive Oil

1 Small Yellow or White Onion Chopped or diced

2 Large Cloves Garlic Pressed

2 Teaspoons Fresh Minced Ginger

1 Teaspoon Fresh Ground Allspice

1 4 Ounce Can Diced Green Chiles (Hot if you want)

2 Cups Reduced Sodium Tomato Vegetable Juice

(I used the very, vegetable juice from Fresh Thyme)

15 Ounces Organic or Homemade Vegetable Broth, no salt

1/2 Cup Natural Peanut Butter (Organic if you can)

Fresh Ground Pepper and Salt to taste

Chopped and Whole Parsley

Directions

Step 1: Prick sweet potatoes in several places with a fork.  Microwave on high untile cooked through.  7-10 minutes.  When done, set aside to cool.

Step 2: Heat oil in a large Dutch oven over medium-high heat.  Add oil and when hot, add onions and cook, stirring often until it begins to brown . 

Step 3: Add garlic and ginger.  Cook for a minute or so.  Add green chiles and allspice.  Adjust heat down and cook for 10 minutes.

Step 4: Add tomato juice, broth and peanut butter to the Dutch oven.

Step 5: Peel and chop the sweet potatoes.  Add about 1/2 to the pot and either using a blender or an immersion blender, blend until smooth.  Add the rest of the sweet potatoes and some of the chopped parsley. 

Step 6: Add salt and pepper to taste

Step 7: Put in a bowls and garnish with more parsley

Step 8: For more heat use hot diced green chiles and red pepper flakes.