Sweet Potato Soup

• 2 sweet potatoes (a bit over 2 pounds)
• 1 tbsp vegetable oil
• 1 small onion finely chopped
• 2 cloves garlic, minced
• 1 tbsp minced gingerroot (or 1 tsp ground ginger)
• 2 tsp mild curry paste
• 4 cups vegetable or chicken stock
• 1 1/2 tsp smooth peanut butter

1. Peel and cut sweet potatoes into 1/2-inch (1 cm) cubes; set aside.
2. In large saucepan, heat oil over medium heat; cook onion, garlic, gingerroot and curry paste, stirring occasionally, for 3 minutes or until softened. Add sweet potatoes; stir for 1 minute or until coated.
3. Add stock and bring to boil; reduce heat, cover and simmer for 10 minutes or until potatoes are tender. Add peanut butter. With immersion blender or in blender, puree soup; reheat if necessary.

sweet potatoes, vegetable oil, onion, garlic, gingerroot, curry paste, vegetable, peanut butter

Taken from www.epicurious.com/recipes/member/views/sweet-potato-soup-50153577 (may not work)