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
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.