Sweet potato and peanut soup

• Vegan
• Gluten free

• Produce

  • 3 stalks Celery
  • 1 Cilantro
  • 4 cloves Garlic
  • 3 Onions diced, about 3 cups, medium
  • 3/4 cup Peanuts, unsalted roasted
  • 2 lbs Sweet potatoes

• Canned Goods

  • 1 13-ounce can Coconut milk, lite
  • 6 cups Vegetable broth

• Condiments

  • 3 tbsp Lime juice

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Canola oil

Found on healthyseasonalrecipes.com

Description

Directions

• Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add onion and garlic and cook, stirring often until the onion is starting to soften and brown, 5 to 6 minutes. Add celery, broth, sweet potato and salt, increase heat to high, cover and bring to a boil. Reduce heat to maintain a simmer and cook, removing lid to stir occasionally, until the potatoes are very soft and fall apart when tested with a fork or tongs, about 15 minutes.
• Puree about half of the soup in a blender in two batches and add back to the pot. Puree the coconut milk and peanuts in a blender until smooth, about 1 minute. Stir the coconut mixture and the lime juice into the soup. Gently stir over low heat to warm through. Do not boil. Serve garnished with cilantro, chopped peanuts and Sriracha to taste.