Back on the soup wagon

by Isobel

More soup…my love. Not only is it soup, but it soup with yams and peanut butter. So how could you go wrong? Plus it’s nice and spicy, which is perfect for a cold day. (and the color matches the leaves outside.)

PS: All my other “sweet potato” recipes are really with yams. However, I have now decided to be more pretentiously accurate.

Spicy Yam and Peanut Soup


Serves 4

2 tsp canola oil

1 medium onion, chopped

1 1/2 Tbsp grated fresh ginger

1 red bell pepper, chopped

2 garnet yams (~1 lb) peeled and cubed

3 cups vegetable broth or water

1/4 tsp cayenne

1/4 cup creamy peanut butter

4 tsp white miso

(1) Saute onions in oil until transluscent. (2) Add ginger, bell pepper, and yams and saute a minute more. (3) Add broth and cayenne. Bring to a boil, then cover and simmer until yams are soft. (4) Transfer to a food processor or blender, and add peanut butter and miso. Process until smooth. (5) Return to pot and heat to serving temperature. Season with salt if desired. (I also added some spinach at the very end, which was quite tasty, too.)