Curried Sweet Potato Soup Peanut Butter

ingredients
all
1 tbsp Coconut oil
1 each Onion
large diced
1 each red bell pepper
medium diced
2 each carrot
diced
1/4 tsp curry powder
1/2 tsp pepper
freshly ground
1 clove garlic
large minced
1/4 tsp ground cumin
2 cups sweet potato
peeled and cubed (1-2 large sweet potatoes)
6 cups vegetable stock
low sodium
2 tsp honey
natural peanut butter
2/3 cup
scallions
1/2 cup
cookware
1
Heat the oil in a large stock pot over a medium-high heat.
2
Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes.
3
Add the curry powder, cumin, black pepper, garlic and ginger and cook for 1 minute more.
4
Stir in the sweet potato, and stock. bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, approximately 20 minutes.
5
Using an immersion blender, puree the soup in the pot
6
Add peanut butter and honey and stir, over low heat, until the peanut butter melts in.
7
Serve warm, garnished with the scallions.
notes
For lower sodium diets substitute water for vegetable stock.

Calories 270, Total Fat 18g, Protein 14g, Carb 18g, Fiber 5g, Cholesterol 0mg; Sodium 190mg (sodium will vary based on your brand of stock)