Roslyn’s Sweet Potato Peanut Butter Soup

               Roslyn’s Sweet Potato Peanut Butter Soup

This soup is filling, nutritious and low in calories. It includes a number of spices that are excellent for digestion with antioxidant properties. You can experiment with different amounts or omit spices that you aren’t fond of. It also contains garlic and ginger which have many healthful qualities as well. If you aren’t as crazy about garlic as I am, try putting less. Start your meal with a bowl of this soup or use it as a snack when you need a little something to fill you up. This is a featured recipe in Roslyn’s book, The A List: 9 Guiding Principles for Healthy Eating and Positive Living.

1 sweet potato cubed
2 onions diced
1 tbsp light tasting olive oil
1 carton reduced-sodium, fat-free chicken broth
4 cloves garlic crushed
1 tsp curry
tsp turmeric
tsp black pepper
tsp cumin
tsp coriander
28 oz can of crushed tomatoes (low sodium if possible)
2 tsp finely grated fresh ginger
2 tbsp light peanut butter

Boil the sweet potato till tender about 15 20 minutes. Drain. Mash potatoes, add the grated ginger and stir well. Put aside.

In a large pot, heat the oil on medium high heat and saute the onions and garlic till softened. Add the curry, turmeric, pepper, cumin and coriander and stir for 1 minute. Add the chicken broth and crushed tomatoes and stir. Allow to boil. Add sweet potato and ginger mixture and peanut butter. Turn heat to low and allow to simmer for 20 minutes.

Freeze leftovers in individual serving size containers for quick additions to your lunches or for snacks.

Roslyn Franken is an accomplished author, columnist, speaker, and
counselor. She primarily counsels clients who want to change their
lives for the better through weight and lifestyle management, using the
principles she developed and now shares in her book The A List: 9
Guiding Principles for Healthy Eating and Positive Living. Learn more
about Roslyn at: RoslynFranken.com