Serves 6
Ingredients:
1 large onion, chopped
1 cup chopped celery
2 tablespoons minced fresh ginger
1/8 teaspoon hot pepper flakes, or to taste
4 cups peeled chopped sweet potatoes
3 cups water
3 cups low sodium tomato juice
1 cup no-salt, no-oil-added peanut butter
1/4 cup chopped parsley or cilantro
Instructions:
Heat 2-3 tablespoons water in a soup pot and water saute onions and celery until tender. Stir in the ginger and hot pepper flakes and saute for one minute. Add sweet potatoes and water, bring to a boil, cover, reduce heat and simmer until potatoes are very tender, about 20 minutes.
Stir in tomato juice and peanut butter. Working in batches, blend the soup in a high-powered blender. Return to the pot, add the parsley or cilantro and reheat.
Per Serving:
Calories 372
Protein 13 g
Carbohydrates 35 g
Sugars 14 g
Total Fat 21.9 g
Saturated Fat 4.5 g
Cholesterol 0 mg
Sodium 164 mg
Fiber 7.1 g
Beta-Carotene 8738 ug
Vitamin C 42 mg
Calcium 80 mg
Iron 2.1 mg
Folate 83 ug
Magnesium 110 mg
Potassium 923 mg
Zinc 1.9 mg
Selenium 3.8 ug
This article was originally published on drfuhrman.com.
