Fall. is. here.
Bring on the flannel sheets, sweaters, boots and comfort food...
Made this soup the other night.
Sweet with a wonderful kick.
Sweet Potato Peanut Soup
2 TB olive oil
1 large onion (chopped)
3/4 tsp. salt
1/4 tsp. pepper
4 cloves garlic (finely chopped)
2 T fresh ginger (grated)
2 tsp. ground cumin
1/4 tsp. cayenne
1 1/2 pounds sweet potatoes (about 2 large, peeled and cut into 1/2 in. pieces)
14 oz. can crushed tomatoes (I didn't have this so I used 5 fresh roma tomatoes- diced and 1/2 can of tomato sauce with garlic)
1/2 cup creamy peanut butter
4 cups water
Cut up your sweet potatoes like on a cooking show.:)
Then get the tomatoes ready, too.
Choose your peanut butter. (We seem to have quite a collection at our house.)
Dice your onions.
Heat 2 TB olive oil in a large saucepan over medium heat. Add 1 large diced onion , season with 3/4 tsp. salt & 1/4 tsp. pepper, and cook, covered, stirring occasionally, until tender. (8-10 min.)
Stir in 4 cloves chopped garlic and 2 TB of ginger and cook for about 1 minute.
(Below- my Pampered Chef garlic press. My fave kitchen product. Love. it.)
Stir in 2 tsp. ground cumin and 1/4 tsp. cayenne pepper and cook one more minute.
Add 1 1/2 pounds of sweet potatoes.
Stir in 14 oz. can of crushed tomatoes. Fresh tomatoes can also be used as seen below.;)
Then add 1/2 cup of creamy peanut butter and 4 cups of water and bring to a boil.
Reduce heat and simmer, covered, for about 20 minutes- until sweet potatoes are tender.
Later, treat yourself to a Starbucks Pumpkin Spice Latte or a Sea Salt Caramel Hot Chocolate- both from Target.;)
What's your favorite season of the year?
Anyone missing summer yet?
My new grey cardigan is telling me my answer is, "No".:)