Leftover Sweet Potato Soup

Prep:

20 m

Cook:

4 h 25 m

Ready in:

4 h 45 m

Yum

Spicy, rich, and easy, this soup is made with leftover sweet potatoes.

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Servings: 4

Sweet potatoes

2 1/2 lbs, peeled, chopped

Onion

1, chopped

Fresh ginger

1 2-inch piece, cut into 1/2-in. pieces

Salt

to taste

Ground black pepper

to taste

Creamy peanut butter

1/3 cup

Cilantro

1/3 cup, plus for garnish

Salted peanuts

chopped, for garnish

Garlic

3 cloves, chopped

Ground cumin

1 tsp

Water

1 cup

Vegetable stock

4 cups

Diced tomatoes

1 (14.5-oz) can

Ground cinnamon

1 tsp

In a slow cooker, combine sweet potatoes, fresh ginger, chopped onion, garlic, vegetable stock, diced tomatoes, ground cinnamon, water, cumin, salt, and ground black pepper. Cover. Cook on HIGH for 3 1/2 hours, until the sweet potatoes are tender.
Then, discard ginger. Add creamy peanut butter. Add cilantro. Stir well. With a blender, process until smooth. Season with salt and ground black pepper to taste.
Before serving, garnish the Leftover Sweet Potato Soup with cilantro and nuts.

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