Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
1 hr 15 min
Prep:
20 min
Cook:
55 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Melt butter over medium heat in a 3 or 4 quart saucepan. Add bacon and saute for another couple of minutes or until the bacon has rendered some of its fat. Add the onion, cover and cook for about 10 minutes or until onion is translucent. Check the onion every now and then to make sure it is not burning. While the onion is cooking, dice the sweet potato. When the onion is translucent, remove the cover and stir in the sweet potato, spices and broth. Cover and simmer for 20 minutes or until tender.

Transfer soup to a blender or food processor. Add the tomato paste and peanut butter and puree until smooth. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. You can make the soup up to this point 2 to 3 days in advance. Reheat, stirring on occasion, until soup is heated through and garnish each portion with sour cream and chives.

Categories:

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Moroccan Spiced Chickpea Soup

Recipe courtesy of Dave Lieberman

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Brown Sugar Spiced Salmon

Recipe courtesy of Katie Lee

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Peanut Butter Cookies

Recipe courtesy of Food Network Kitchen

Homemade Peanut Butter

Recipe courtesy of Alton Brown

Flourless Peanut Butter Cookies

Recipe courtesy of Claire Robinson

Peanut Butter Fudge

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories