Ingredients
2 sweet potatoes (a bit over 2 pounds)
1 tbsp vegetable oil
1 small onion finely chopped
2 cloves garlic, minced
1 tbsp minced gingerroot (or 1 tsp ground ginger)
2 tsp mild curry paste
4 cups vegetable or chicken stock
1 1/2 tsp smooth peanut butter
Preparation
Peel and cut sweet potatoes into 1/2-inch (1 cm) cubes; set aside.
In large saucepan, heat oil over medium heat; cook onion, garlic, gingerroot and curry paste, stirring occasionally, for 3 minutes or until softened. Add sweet potatoes; stir for 1 minute or until coated.
Add stock and bring to boil; reduce heat, cover and simmer for 10 minutes or until potatoes are tender. Add peanut butter. With immersion blender or in blender, puree soup; reheat if necessary.
