Spicy Sweet Potato Soup

This is a thick, rich soup with wonderful undertones of peanuts and lemon. It should be served in small portions. Contains 6 to 8 servings. Pair with Guglielmo Estate Rosatello or Reserve Pinot Noir

INGREDIENTS
1    tablespoon olive oil
1    medium white onion, chopped (1/2 to 3/4 cup)
2    cloves garlic, minced
1    teaspoon dry powdered ginger
1/2 teaspoon dry cumin
1    pinch cayenne pepper
1    sweet potato, peeled and cubed to 1/2 inch (about 2 1/4 cups)
2    cups chicken or vegetable broth
1    cup dry white table wine
3    tablespoons plain, unsweetened peanut butter
1    tablespoon butter or butter substitute
2    tablespoons lemon juice

METHOD
In a large sauce pan over medium heat, add the olive oil and onion. Simmer for 5 to 6 minutes until translucent and add the garlic. Simmer 1 minute and add the ginger, cumin, cayenne pepper, sweet potato, broth and wine. Bring to a boil, reduce heat to medium-low, cover and co0ok for about 15 minutes until the sweet peppers are tender.

Remove from the heat and, using batches if necessary, place into a blender or food processor and process until pureed. Return to a clean sauce pan and stir in the peanut butter and lemon juice. Stir over low heat until the peanut butter is completely melted and combined. Serve in 3 to 4 ounce portions.


From ideas in a recipe at Food.com