First Day of Fall!

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.

Enjoy!

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".:)