Cracker Jack Soup

• 1 Tablespoon Vegetable Oil
• 1 whole Sweet Onion, Medium-sized, Chopped
• 3 stalks Celery, Chopped
• 1 whole Sweet Potato, Medium-sized, Peeled And Cubed
• 5 cups Vegetable Stock
• 3/4 cups Canned Coconut Milk
• 1 cup All Natural Peanut Butter
• 1 pinch Salt To Taste (depending On Saltiness Of The Stock)
• 1/4 teaspoons Cayenne Pepper, Or To Taste
• 1/2 cups Cracker Jacks, Or Other Caramel Corn (garnish)

1. Heat the oil over medium heat. Add onion, celery, and sweet potato. Cook for 15 minutes until all the vegetables are softened, stirring occasionally.
2. Turn up the heat and add in the stock, coconut milk and peanut butter. Bring the soup to a boil, then reduce heat and allow to simmer for 20 minutes.
3. Puree the soup with an immersion blender until smooth (or puree in a standard blender, but allow it too cool slightly before doing so).
4. Add salt and cayenne pepper to taste.
5. Serve topped with cracker jacks or whatever caramel corn you fancy.
6. (This recipe was adapted from Bob Blumer.)

vegetable oil, sweet onion, stalks celery, sweet potato, vegetable stock, coconut milk, butter, salt, ubc

Taken from tastykitchen.com/recipes/soups/cracker-jack-soup/ (may not work)