West African Sweet Potato Soup

Serves: 6


1 large onion, chopped

1 cup chopped celery

2 tablespoons minced fresh ginger

1/8 teaspoon hot pepper flakes, or to taste

4 cups peeled chopped sweet potatoes

3 cups water

3 cups low sodium tomato juice

1 cup natural, low sodium peanut butter

1/4 cup chopped parsley or cilantro


Heat 2-3 tablespoons water in a soup pot and water saute onions and celery until tender.
Stir in the ginger and hot pepper flakes and saute for one minute. Add sweet potatoes and
water, bring to a boil, cover, reduce heat and simmer until potatoes are very tender, about
20 minutes.

Stir in tomato juice and peanut butter. Working in batches, blend the soup in a high-
powered blender. Return to the pot, add the parsley or cilantro and reheat.

Recipe from DrFuhrman.com

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