Sweet Potato Peanut Bisque

Sweet Potato Peanut Bisque
Serves 4-5

2 sweet potatoes
olive oil  
yellow onion, chopped
garlic clove, minced
3 cups tomato juice
green chiles, as desired, diced in can 
2 tsp ginger, minced 
1/2 tsp allspice
vegetable broth, to thin the bisque
1/2 cup peanut butter
ground pepper, to taste
fresh cilantro leaves for garnish

Pierce sweet potatoes with fork and microwave until cooked through, set aside.

Heat oil in large skillet over medium-high heat.  Add onion and cook until lightly brown.  Add garlic, stir in juice, green chiles, ginger, and allspice.  Adjust heat and let mixture boil gently for 10 minutes or so.

Meanwhile, cut the sweet potatoes in half and spoon out the insides into a blender then add onion mixture to blender.  (You might have to do this in batches.)  Depending on your preference of thickness add a little broth and the peanut butter, puree until completely smooth.  Add more stock and reheat in stock pot if needed.  Season with pepper and garnish with cilantro.

***We had a small dried out baguette that I turned into croutons for an additional topping.  I simply cut cube like pieces and toss them in a little oil and seasoned them with salt and pepper.  We cooked them at 350 degrees for about 10 minutes.