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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
buffalo peanut butter |
cup(s) 3 3/4 cups tropical food’s buffalo nuts |
teaspoon(s) 1 tsp. kosher salt |
teaspoon(s) 1 1/2 tsp. honey |
teaspoon(s) 1 1/2 tsp. peanut oil |
soup |
cup(s) 1/2 cup buffalo peanut butter |
tablespoon(s) 1 tbsp. peanut oil |
1 onion chopped |
3/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
4 clove(s) garlic roughly chopped |
2-inch piece(s) piece ginger root peeled and roughly chopped |
2 teaspoon(s) ground cumin |
1/4 teaspoon(s) cayenne pepper |
1 1/2 pound(s) sweet potatoes peeled and cubed |
14 ounce(s) can crushed tomatoes |
4 cup(s) water |
sour cream for garnish |
chives for garnish |
Directions:
1. INSTRUCTIONS
2. Buffalo Peanut Butter Preparation:
3. Place Tropical Food’s Buffalo Nuts®, salt, and honey into the bowl of a food processor, process for 1 minute.
4. Scrape down the sides of the bowl, place the lid on and continue the process while slowly drizzling in 1 1/2 tsp. peanut oil.
5. Process until smooth.
6. Soup Preparation:
7. Heat 1 tbsp. peanut oil in a large saucepan over medium heat.
8. Add onion, salt, and pepper. Cook covered, stirring occasionally, until tender. Stir in garlic and ginger, cook for 1 minute.
9. Stir in cumin and cayenne pepper, sweet potatoes, crushed tomatoes, buffalo peanut butter, and water; bring to a boil and reduce the heat.
10. Simmer covered until sweet potatoes are tender.
11. Purée with an immersion blender.
12. Garnish with sour cream and chives.
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