Sweet Potato Soup

The pineapple lends the soup an hint of sweetness while the cumin gives it a complex flavor!

Serves 8 

8 Cups Vegetable Stock
2 Tbls EVOO
1 Large Yellow Onion, diced
6 Tbls Minced Ginger
4 Large Cloves Garlic, minced
1 Tbls Ground Cumin
2 Tbls Ground Corriander
1/2 Tsp Cayenne pepper
1 Tsp Paprika
1 Red Pepper, diced
4 Medium Yams. Peeled and roughly diced
1 14oz can Pineapple Tidbits, juice reserved
3 Plum Tomatoes, chopped
5 Tbsp Natural Smooth Peanut Butter
1 Bunch Cilantro, chopped
2 Limes, cut in wedges.
Favorite Hot Sauce to Taste
  1. Heat stock and keep it warm while assembling the other ingredients.
  2. In a heavy bottomed soup pot heat the oil on medium.
  3. Add the onion, sauteing for 10 min and stirring occasionally
  4. Add garlic, ginger and spices and saute until soft and golden.
  5. Add red pepper, yams and continue to cook until they begin to stick to bottom of pot.
  6. Cover with vegetable stock, bring to a boil and reduce to simmer until sweet potatoes are tender.
  7. Add pineapple and juice, tomatoes, peanut butter and remaining stock, simmer for 30 mins.
  8. Puree the soup until smooth either with and immersion blender right in the pot or in a food processor. Be carerful it's hot!
  9. Simmer for an additional 10 mins.
  10. Season to taste with salt, more pineapple juice and or hot sauce.
  11. When serving add chopped cilantro and a squeeze of lime.