| Serves: |
Makes 4 servings (1 1/4 cups or 300 mL)
|
Creamy peanut butter and golden yams lend rich color and a velvety
texture to this elegant soup. Enjoy it as a prelude to any holiday or
special-occasion dinner.
Ingredients:
| 1 tsp |
oil |
5 mL |
| 1 cup |
chopped onion |
250 mL |
| 1 tsp |
ground cumin |
5 mL |
| 1 lb |
yams, peeled and cut into chunks |
450 g |
| 1 large |
green apple, peeled and cut into chunks |
1 |
| 1 can |
chicken broth |
14 ½ oz |
| 1 can |
apple juice |
6 ounces |
| 1/8 tsp |
cinnamon |
0.5 mL |
| |
salt and pepper to taste |
|
| 1/2 cup |
creamy peanut butter |
125 mL |
| |
garnish: sour cream, chopped peanuts, chives and thin apple slices |
|
Directions:
Heat oil in large saucepan over medium heat. Add onion and cumin.
Cook, stirring occasionally until onion is transparent. Add yams, apple,
chicken broth, apple juice, cinnamon, and salt and pepper to taste.
Cover and bring liquid to a boil. Reduce heat and simmer until
yams and apples are tender, about 20 minutes. Add peanut butter and stir
until melted.
Puree soup in a food processor or blender until smooth.
Return to pan and heat through.
To serve, ladle soup in bowls and garnish with sour cream, chopped peanuts, chives and thinly sliced apples.
Nutritional Information:
| PER SERVING (MINUS GARISH): |
|
| Calories: |
418
|
| Proteins: |
15 g
|
| Total Fat: |
19 g fat (39% cal from fat)
|
| Carbohydrates: |
52 g
|
| Cholesterol: |
1 mg |
Fiber:
|
8 g |
Sodium:
|
812 mg |
To view a PDF version of this recipe, click
here.