Sweetie Pie Soup

• BUFFALO PEANUT BUTTER
• 3 3/4 cups Tropical Food's Buffalo Nuts(R)
• 1 tsp. kosher salt
• 1 1/2 tsp. honey
• 1 1/2 tsp. peanut oil
• SOUP
• 1/2 cup buffalo peanut butter
• 1 tbsp. peanut oil
• 1 onion, chopped
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 4 garlic cloves, roughly chopped
• 2-inch piece ginger root, peeled and roughly chopped
• 2 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 1 1/2 lb. sweet potatoes, peeled and cubed
• 14 oz. can crushed tomatoes
• 4 cups water
• Sour cream for garnish
• Chives for garnish

1. Buffalo Peanut Butter Preparation:
2. Place Tropical Food's Buffalo Nuts(R), salt, and honey into the bowl of a food processor, process for 1 minute. Scrape down the sides of the bowl, place the lid on and continue the process while slowly drizzling in 1 1/2 tsp. peanut oil.
3. Process until smooth.
4. Soup Preparation:
5. Heat 1 tbsp. peanut oil in a large saucepan over medium heat.
6. Add onion, salt, and pepper. Cook covered, stirring occasionally, until tender.
7. Stir in garlic and ginger, cook for 1 minute.
8. Stir in cumin and cayenne pepper, sweet potatoes, crushed tomatoes, buffalo peanut butter, and water; bring to a boil and reduce the heat.
9. Simmer covered until sweet potatoes are tender. Puree with an immersion blender.
10. Garnish with sour cream and chives.

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Taken from www.epicurious.com/recipes/member/views/sweetie-pie-soup-52241011 (may not work)