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Ingredients
- 2 teaspoons peanut oil (any kind of cooking oil will do)
- 1 can crushed tomatoes (14.5 ounces)
- 1 cup onion, chopped
- 1/2 cup sweet potato, cooked and mashed
- 2 cloves garlic, crushed
- 1/2 cup peanut butter
- 1/2 cup mushrooms, chopped
- 1/2 teaspoon red pepper flakes (i use a rounded 1/2 tsp because i like it hot ;) )
- 1/2 teaspoon paprika
- 1/4 teaspoon ginger
- 2 cups broth, chicken or vegetable
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Directions
In a medium sauce pan, heat peanut oil over medium-low heat. Add onion, garlic and mushrooms and saute slowly until vegetables are soft and golden colored. Add red pepper flakes, paprika and ginger and saute for another minute. Add broth and tomatoes. Simmer for 15 minutes. Remove from heat and allow to cool. Puree vegetables and broth in a blender. Add sweet potatoes and peanut butter. Blend until smooth. Reheat carefully over low heat, adding more broth or water as needed.
(Notes: A good use for leftover sweet potatoes. Canned puree of pumpkin or yams can be substituted. Increase the heat by adding more red pepper or red pepper sauce.)
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