Golden Yam and Peanut Soup
Creamy peanut butter and golden yams lend rich color and a velvety texture to this elegant soup. Enjoy it as a prelude to any holiday or special-occasion dinner.
- Cooking time: 20 minutes
- Serves: Makes 4 servings (1¼ cups or 300 mL)
|1 tsp (5 mL) oil|
|1 cup (250 mL) onion, chopped|
|1 tsp (5 mL) ground cumin|
|1 lb (500 g) yams, peeled and cut into chunks|
|1 large green apple, peeled and cut into chunks|
|1¾ cups (425 mL) chicken or vegetable broth|
|¾ cup (175 mL) apple juice|
|⅛ tsp (0.5 mL) cinnamon|
|salt and pepper, to taste|
|½ cup (125 mL) smooth peanut butter|
|thinly sliced apple|
Heat oil in large saucepan over medium heat. Add onion and cumin. Cook, stirring occasionally until onions are transparent. Add yams, apple, broth, apple juice, cinnamon, and salt and pepper to taste.
Cover and bring liquid to a boil. Reduce heat and simmer until yams and apples are tender, about 20 minutes. Add peanut butter and stir until melted.
Puree soup in a food processor or blender until smooth. Return to pan and heat through, over low heat.
Serve garnished with sour cream, chopped peanuts, chives and thinly sliced apples.
Per serving (minus garnish): 418 calories, 19 g fat (39% calories from fat), 15 g protein, 52 g carbohydrates, 1 mg cholesterol, 8 g fiber, 812 mg sodium.