sweet-potato-peanut-soup-1900x950

Sweet Potato Peanut Soup

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

4-6

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

25 minutes

INGREDIENTS

1 tablespoon extra-virgin olive oil
1 yellow onion, diced
2 medium carrots, diced
1/4 teaspoon harissa or cayenne pepper (1/2 teaspoon if you like more spice)
1/2 teaspoon black pepper
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 large sweet potato, cubed
6 cups vegetable broth
1 14.5-ounce can diced tomatoes
2/3 cup JUSTIN’S® Honey Peanut Butter
Salt and pepper (to taste)
Chives (to garnish)
Crushed peanuts (to garnish)

DIRECTIONS

  1. Heat the oil in a large pot over medium heat. Add the onions and carrots and cook until soft, about 5 minutes.
  2. Stir in harissa (or cayenne) and black peppers, garlic, and ginger.
  3. Mix in the sweet potato, broth, and tomatoes; bring to a boil. Reduce heat and simmer on low for 20 minutes.
  4. Pour soup into a blender and blend until smooth. Add in Honey Peanut Butter and blend until fully combined. Serve warm.

This Recipe Serves 4-6

INGREDIENTS

1 tablespoon extra-virgin olive oil
1 yellow onion, diced
2 medium carrots, diced
1/4 teaspoon harissa or cayenne pepper (1/2 teaspoon if you like more spice)
1/2 teaspoon black pepper
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 large sweet potato, cubed
6 cups vegetable broth
1 14.5-ounce can diced tomatoes
2/3 cup JUSTIN’S® Honey Peanut Butter
Salt and pepper (to taste)
Chives (to garnish)
Crushed peanuts (to garnish)

DIRECTIONS
  1. Heat the oil in a large pot over medium heat. Add the onions and carrots and cook until soft, about 5 minutes.
  2. Stir in harissa (or cayenne) and black peppers, garlic, and ginger.
  3. Mix in the sweet potato, broth, and tomatoes; bring to a boil. Reduce heat and simmer on low for 20 minutes.
  4. Pour soup into a blender and blend until smooth. Add in Honey Peanut Butter and blend until fully combined. Serve warm.

This Recipe Serves 4-6

Great Summer Recipes
Peanut Butter Cup S'mores Dip with marshmallows and peanut butter cups in a white background

As if I needed another excuse to eat JUSTIN’S® Dark Chocolate Peanut Butter Cups. This Peanut Butter Cup S’mores Dip is baked in cast iron and is done in just a few minutes. Dip graham crackers or your fingers, but look out! It’s hot.

 

Maple Almond Butter Apple Pie with green apples, flour, peanut butter and baking tools scattered on a brown wooden background

What’s more American than apple pie? Baseball, maybe. This recipe for Maple Almond Butter Apple Pie takes the great American classic and knocks it into the outfield. It’s made with JUSTIN’S® Maple Almond Butter so you know it’s great. And the crowd is going wild!

 

Vanilla Almond Crème Filled Sandwich Cookies stacked on parchment paper with cookies and peanut butter jar in background

Have you ever wanted to try to make your own cream filled chocolate cookie sandwiches? Vanilla Almond Crème-Filled Sandwich Cookies are here to show you the way. Delectable chocolate cookies filled with a rich cream made from my vanilla almond butter.