Tomato Sweet Potato Bisque

• 1 large onion, chopped
• 1 tablespoon olive oil
• 3 1/2 cups chicken broth
• 4 1/2 cups sweet potatoes, peeled and cubed (1/3 inch)
• 1 tablespoon fresh gingerroot, peeled and minced
• 1 teaspoon dried thyme leaves
• 1 teaspoon ground allspice
• 1/8 - 1/4 teaspoon hot red pepper flakes (to taste)
• 1 (28 ounce) can crushed tomatoes
• 1/3 cup smooth peanut butter
• salt and black pepper

1. In a 4-qt saucepan or similar size soup pot, combine the onion and oil. Cook over med-high heat, stirring frequently, 3-4 minutes, until onion is soft and beginning to brown.
2. Stir in the broth, sweet potatoes, ginger root, thyme, allspice, and crushed red pepper. Bring to a boil over high heat. Reduce the heat; simmer, uncovered, stirring occasionally, until the sweet potatoes are just tender, 7-8 minutes.
3. Scoop up 3 1/2 cup vegetables, then 1 cup broth from pan and place in a food processor. Process until completely pureed and smooth. Return the pureed mixture to the saucepan.
4. Combine about 2/3 of the canned tomatoes and the peanut butter in the processor. Process until well blended. Return the pureed mixture, then the remaining tomatoes, to the saucepan.
5. Bring the mixture to a simmer. Cook 2-3 minute longer, until the bisque is piping hot and the flavors are blended. Taste and add salt and pepper, if desired.

onion, olive oil, chicken broth, sweet potatoes, fresh gingerroot, thyme, ground allspice, hot red pepper, tomatoes, smooth peanut butter, salt

Taken from www.food.com/recipe/tomato-sweet-potato-bisque-381972 (may not work)