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“From "The Moosewood Cookbook".”
READY IN:
25mins
SERVES:
3
YIELD:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour the oil into a medium soup pot over medium heat.
  2. Add the onion, celery and salt; cook, stirring frequently, until softened, 10 to 15 minutes.
  3. Stir in the ginger and Tabasco. Add the sweet potatoes and water.
  4. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium or medium-low so the liquid is barely bubbling around the edges.
  5. Cover and cook until the vegetables are very tender, 15 to 20 minutes.
  6. Add the tomato juice and peanut butter.
  7. Use an immersion (stick) blender to create a creamy, pureed soup. (If you use a blender instead, work in batches and remove the center knob in the lid, placing a paper towel over the opening to avoid splash ups. Pour back into the soup pot.)
  8. Stir in the chopped coriander and warm through.
  9. Taste, and add salt and/or hot sauce as needed.
  10. Divide among bowls and top with the spring onion and coriander leaves.
  11. Serve hot.

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