1 Tbsp canola oil
1 small yellow onion, chopped
1 large clove garlic, minced
3 cup reduced-sodium tomato-vegetable juice blend or tomato juice
1 can 4-ounce diced green chiles, preferably hot, drained
2 tsp minced fresh ginger
1 tsp ground allspice
1 can 15-ounce vegetable broth
½ cup smooth natural peanut butter
freshly ground pepper to taste
chopped fresh cilantro leaves for garnish
1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.
To Make Ahead: Cover and refrigerate for up to 3 days. Thin with water before reheating, if desired.
Provided by: EatingWell
Per Single Serving / Serves 5 Total
- Calories 291
- Calories from fat 144
- Total Fat 16gm 25%
- Sodium 474mg 20%
- Total Carbohydrates 30gm 10%
- Fiber 6gm 24%
- Protein 10gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.