Amazingly Quick and Healthy 30-Minute Sweet Potato Soup

Dice onions and throw them into the oil in a pot over low to medium heat. Let onion cook slowly for about 5 minutes, until translucent.

Add bell pepper, garlic and ginger to the pot. If using dried herbs, add them now. Add cinnamon and cayenne pepper. Cook for another 2 minutes and then add peanut butter, soy sauce, vinegar and tomato puree. Add a splash of broth and stir well.

Chuck in cubed sweet potatoes and remaining broth, and simmer over medium heat. If using fresh herbs, add them now. Stir occasionally, and after 10–15 minutes, check if sweet potatoes are soft (poke one with a knife and it should slide in).

Season with salt and pepper, maple syrup and lime juice and give another stir. If you used a cinnamon stick, fish it out now.

Using am immersion blender (or a regular blender if you don’t have one), blend the soup. That’s it! Garnish with peanuts and serve with a side if desired. Fresh bread is an obvious choice. Enjoy!