Sweet Potato-Peanut Bisque

Eating Well
Serves 5

*2 large sweet potatoes
*1 tbsp canola oil
*1 small yellow onion, chopped
*1 cloves garlic, minced
*3 cups reduced-sodium tomato juice
*2 oz. canned diced green chiles
*2 tsp minced fresh ginger
*1 tsp ground allspice
*15 oz. can vegetable broth
*1/2 cup natural peanut butter
*pepper to taste
*cilantro for garnish

Prick sweet potatoes with a fork and microwave until just cooked through, 7-10 minutes. Let cool. Meanwhile, heat oil in a Dutch oven at medium-high heat. Add onion and cook 2-4 minutes, then add garlic and cook one minute more. Stir in juice, green chiles, ginger and allspice and boil gently. Cook fir 10 minutes.

Peel the sweet potatoes and cut into bite-size pieces. Add half to the pot. Place the other half in a blender along with the broth and peanut butter. Puree until completely smooth. Add the puree to the pot, stirring to combine. Thin with water, if desired and heat through. Season with pepper and serve, garnished with cilantro.