06 Mar Sweet Potato Peanut Butter Soup
Certain things give me unreasonable joy. One of them is being able to plan ahead for meals. I know….food obsessed Sue. I get a particular spring in my step knowing what I’m going to do for dinner (smug, even). For a brief, elusive moment, I feel organized and in control. The rest of my life may be chaos, but if I know what’s going on for dinner, then all is well.
This all started with my son Dan (blame it on Dan). He absolutely adores sweet potatoes. He eats them warm, hot, cold. As long as they’re cooked – he’s happy. When I came across a Pinterest post of slow cooking sweet potatoes, he was the first person I thought of. It’s brilliant. Slow cook some sweet potatoes, and all of a sudden, your meal options increase exponentially.
Last weekend, after teaching in the morning, I came home and scrubbed 3 sweet potatoes. I then placed them in my slow cooker, set it to “high”, and went off in the woods with my sweet pups. When I came home, the sweet potatoes were perfectly tender and ready to experiment with. It didn’t take me long to arrive at the idea of making this yummy, warming soup.
Sweet Potato Peanut Butter Soup
After sautéing I onion, 2 chopped celery stalks, and 2 cloves garlic in 1 tablespoon of coconut oil, I added 1 tablespoon of good curry, sweet potatoes (approximately 3 cups), 4 cups veggie stock, 1 teaspoon sea salt, 3 tablespoons organic natural peanut butter, and 1 tablespoon maple syrup. After bringing to a boil, I let the mixture simmer for about 10 minutes (you could leave it simmering longer and have the flavours blend even more). Then, I added 1 cup of full fat coconut milk and used the immersion blender to blend until it was smooth. Yum!