|Preparation Time||10 Minutes|
|Cook Time||30 Minutes|
|Total Time||40 Minutes|
|Main Ingredient||Sweet Potatoes; Tomato-Vegetable Juice; Peanut Butter|
|Category||Vegetables; Nuts, Fats, & Oils|
|Type||Appetizer; Main Dish; Side Dish|
|Diet||Low Calorie; Gluten Free; Low Cholesterol; Heart Healthy; High Protein; High Fiber; Vegan; Vegetarian|
2 large sweet potatoes
1 tablespoon canola oil
1 small yellow onion, chopped
1 large clove garlic, minced
3 cups reduced-sodium tomato-vegetable juice blend
One 4-ounce can diced green chiles, drained
2 teaspoons fresh ginger, minced
1 teaspoon ground allspice
One 15-ounce can vegetable broth
1/2 cup smooth natural peanut butter
Freshly ground black pepper, to taste
Fresh cilantro leaves, chopped, for garnish
Using a fork, poke the sweet potatoes in several places. Microwave on high for 7-10 minutes or until cooked through. Allow to cool.
Using a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the yellow onion, and cook for 2-4 minutes until it begins to brown, stirring occasionally. Add the garlic, and cook for an additional minute. Add the vegetable juice, chiles, ginger, and allspice. Bring the mixture to a gentle boil and cook for 10 minutes.
Peel the potatoes, chop them into one-inch pieces, and add half to the pot. Using a food processor, process the remaining potatoes, vegetable broth, and peanut butter until completely smooth.
Add the pureed mixture to the saucepan or Dutch oven, stirring well to combine. Season with pepper to taste. Continue heating until the bisque is thoroughly hot.
Just before serving, garnish with the cilantro.
Calories: 291 cal
Total fat: 16g
Saturated fat: 3g
Monounsaturated fat: 8g