Sweet Potato Coconut Peanut Butter Soup
1 tablespoon extra virgin coconut oil
1 medium size onion
2 cloves garlic, minced
1 teaspoon peeled and grated fresh ginger
2 cups peeled & cubed uncooked sweet potato (approx. 1 potato)
1/2 teaspoon cayenne pepper
Sea salt and fresh ground black pepper to taste
6 cups low sodium chicken broth or vegetable broth
1/3 cup natural organic peanut butter
1/3 cup full fat coconut milk
1 teaspoon raw honey or coconut nectar
In a large saucepan, heat coconut oil over medium heat. Stir in onion, ginger and garlic. Sauté for 1 minute. Add sweet potato, cayenne, sea salt, black pepper, and chicken broth.
Bring to a boil. Reduce the heat into medium-low heat; simmer until the potatoes are tender, about 25 minutes.
Puree the soup in the saucepan using an immersion blender or a regular blender in 2 batches.
Return the soup to the saucepan. Stir in coconut milk, peanut butter and honey, continue stirring until peanut butter and honey melts. Serve hot. Enjoy!