Spiced Sweet Potato-and-Peanut Puree

Heat up your evening with this rich, spicy soup.

TOTAL TIME: 8:25

PREP: 0:25

LEVEL: Easy

SERVES: 4 to 6

Ingredients

For the Soup

• 2 1/2 lb. sweet potatoes, peeled and chopped
• 1 onion, chopped
• 1 2-in. piece fresh ginger, cut into 1/2-in. pieces
• 4 c. vegetable stock
• 1 14.5-oz. can diced tomatoes
• 1 tsp. ground cinnamon, optional
• Kosher salt
• Freshly ground black pepper
• 1/3 c. creamy natural peanut butter
• 1/3 c. fresh cilantro, plus more for garnish
• Chopped roasted salted peanuts, for garnish

For the Smoky Pita Chips

• 3 tbsp. extra-virgin olive oil
• 1 Chopped Garlic Clove
• 3/4 tsp. smoked paprika
• 2 6-in. pitas, split
• Kosher salt
• black pepper

Directions

1. Combine sweet potatoes, onion, 3 chopped garlic cloves, ginger, stock, tomatoes, cumin, cinnamon (if desired), 1 cup water, 1 teaspoon ground cumin, and 1 teaspoon each salt and pepper in a 6-quart slow cooker. Cover and cook until potatoes are tender on low for 7 to 8 hours or high 3 1/2 to 4 1/2 hours.
2. Discard ginger. Add peanut butter and cilantro and stir until combined. Using a blender or immersion blender, process until smooth, 2 to 3 minutes. Season with salt and pepper.
3. Serve topped with cilantro and peanuts, and Smoky Pita Chips alongside.
4. Make the Smoky Pita Chips: Combine olive oil, garlic, and paprika in a bowl. Brush over pitas. Season with salt and pepper. Bake at 350 degrees F until toasted and crisp, 10 to 12 minutes. Break into chips.