Sweet Potato and Peanut Bisque

• 2 large sweet potatoes, or yams 10-12 ounces each
• 1 tablespoon canola oil
• 1 small yellow onion chopped
• 1 clove garlic minced
• 3 cups tomato juice reduced-sodium or tomato-vegetable juice blend
• 4 ounces green chili peppers, canned diced, preferably hot and drained
• 2 teaspoons ginger freshly minced
• 1 teaspoon allspice ground
• 15 ounces stock vegetable, 1 can
• 1/2 cup peanut butter smooth natural
• 1 x black pepper freshly ground, to taste
• 1 x cilantro freshly chopped, for garnish

1. Prick sweet potatoes evenly all over whole body with a fork.
2. Microwave on High until just cooked through, 7 to 10 minutes.
3. Set aside to cool.
4. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat.
5. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes.
6. Stir in garlic and cook, stirring, for 1 minute more.
7. Stir in juice, green chiles, ginger and allspice.
8. Adjust the heat so the mixture boils gently, cook for 10 minutes.
9. Meanwhile, peel the sweet potatoes and chop into bite-size pieces.
10. Add half to the pot.
11. Put the other half in a food processor or blender along with broth and peanut butter.
12. Puree until completely smooth.
13. Transfer the puree to the pot and stir to well combined.
14. Thin the bisque with water, if desired.
15. Season with pepper.
16. Heat until hot.
17. Garnish with cilantro, if desired.
18. Serve warm.

sweet potatoes, canola oil, onion, garlic, tomato juice, green chili peppers, ginger freshly, ground, vegetable, peanut butter, black pepper, cilantro freshly

Taken from recipeland.com/recipe/v/sweet-potato-peanut-bisque-51082 (may not work)