Sweet Potato Peanut Bisque

I served this soup several times at my tea house and it always went really well.  It is best if it is velvety smooth and it has a kick.  When I use the food processor I just put in a little broth at a time to give just enough to puree the soup and the right consistency.  

5 large sweet potatoes, chopped

1 tablespoon olive oil

1 small yellow onion, chopped

1 clove garlic, minced

3 cups  tomato juice 

1  4 oz can diced green chiles, preferably hot, drained

1 tablespoon minced fresh ginger

1 teaspoons ground allspice

2 cups vegetable broth

1/2 cup peanut butter

Freshly ground pepper to taste

Chopped fresh cilantro leaves for garnish

Chopped peanuts for garnish

limes sliced for garnish

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Sweet Potato Peanut Bisque

1. Heat oil in a large saucepan over medium-high heat. 

2. Add onion and sweet potato and cook , stirring, until it just begins to brown, 2 to 4 minutes. 

3. Add garlic and cook, stirring, for 1 minute more. 

4. Stir in juice, green chiles, ginger, and allspice. 

5. Adjust the heat so the mixture boils gently; cook for 15-20 minutes.

6. Place soup in a food processor along with broth and peanut butter. 

7. Puree until completely smooth. 

8. Add the puree to the pot and stir well to combine. 

9. Thin the bisque with broth, if desired. 

10. Season with pepper. 

11. Heat until hot. 

12. Garnish with cilantro, peanut and lime, if desired.