Sweet Potato Soup

This soup is amazing after it sits a day or two, so consider making in advance. Soups are a great way to get in those extra carbs and save money by stretching your ingredients.

2-3 tbsp butter or olive oil
1 large onion, diced
1 red bell pepper, diced
cayenne pepper
salt and pepper
½ clove garlic, diced
1 large sweet potato
2-4 cups vegetable broth
1 can (14.5oz) diced tomatoes, no juice
½ cup ground peanuts
1 tbsp honey
2-3 green onions, chopped

Heat butter or olive oil in medium soup pot. Add onions and peppers, season with salt and pepper and cook 5-8 minutes. Add garlic and cook another 2 minutes. Add sweet potato and season with a little more salt, then season with cayenne and sauté another 5 minutes. Add tomatoes (drain most of the juice before you put it in). Pour in enough vegetable or chicken broth to just cover the vegetables in the pot, then cover and bring to a boil. Reduce heat and simmer on low for 25 minutes.

Pour soup, in batches, in a large blender and puree until smooth. Return to soup pot and stir in peanut butter until it melts. Add honey, then taste to see if it needs more salt. Serve with a sprinkle of green onions.