Sweet Potato-Peanut Bisque

     Another week at work, another pot of soup.  This came from a quick google search.  I had all of the ingredients on hand except the tomato juice.  I chose it because I've never made anything like it before and I'm always open for something new. 

Sweet Potato-Peanut Bisque

Ingredients
2 large sweet potatoes
1 tablespoon canola oil
1 small yellow onion, chopped
1 large clove garlic, minced
3 cups tomato juice
1 4-ounce can diced green chiles
2 teaspoons minced fresh ginger
1 teaspoon ground allspice
1 cup vegetable broth
1/2 cup smooth natural peanut butter
Freshly ground pepper to taste
Chopped fresh cilantro leaves for garnish

Method
1. Poke the sweet potatoes with a fork before microwaving on high until cooked through- about 7 to 10 minutes. Set them aside to cool.
2. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and stir until it begins to brown-about 2 to 4 minutes. Add garlic and stir for 1 minute. Stir in juice, green chiles (I only use about a teaspoon), ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
3. Peel the sweet potatoes and chop into bite-size pieces. Add half to the pot and place the other half in a food processor along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine.
4. Season with pepper. Heat until hot. You can garnish the soup with cilantro.