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Christian Vegetarian Association Presents:
Take Heart!

Sweet Potato Peanut Bisque
(Professional Vegetarian Cooking by Chef Ken Bergeron)

 
Yields ten servings, perfect for a large family gathering.
 
Ingredients
• Onions, medium dice 1 cup
• Carrots, medium dice 1 cup
• Celery, medium dice 1 cup
• Gingerroot, minced 2 Tablespoons
• Canola Oil 1 Tablespoon
• Sweet Potato, peeled, large cubes 6 cups
• Vegetable Stock 7.5 cups
• Salt 1 tsp
• Cinnamon, ground ½ tsp
• Allspice, ground ½ tsp
• Soy Sauce 2 Tablespoons
• Peanut Butter 1/3 cup
• Maple syrup 1 Tablespoon
• Black Pepper Pinch
 
Directions
1. Sauté the onion, carrots, celery and ginger in oil over medium heat for 10 minutes.
2. Add the sweet potatoes and sauté for 5 minutes longer.
3. Add the stock, salt, cinnamon, allspice and soy sauce.
4. Bring to a boil and simmer for 10 minutes or until sweet potatoes are tender.
5. Remove the soup from the heat and stir in peanut butter.
6. Cool the soup to room temperature and then place in blender and puree until smooth.
7. Season to taste.

Your question and comments are welcome

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