Sweet Potato Soup (Serves 4)

        From bullcityfood.com

• 1 tbsp olive oil
• 1 medium onion, chopped (about 1 1/2 cup chopped)
• 2 tbsp ginger, peeled and chopped (from a 2 inch piece)
•  3 carrots, peeled and chopped
• 1 tsp cumin
• 1/4 tsp nutmeg
• Pinch cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 medium sweet potatoes, peeled and chopped (4-5 cups chopped)
• 4 cups vegetable stock
• 1/4 cup dry roasted peanuts, roughly chopped

Heat oil in a large soup pot over medium heat.

Saute onion and ginger for 5-8 minutes, until onion is soft and translucent.

Add carrots and season with cumin, nutmeg, cayenne, salt and pepper; saute for another 3-4 minutes until spices are fragrant.

Add sweet potatoes, stirring to combine.

Pour in enough stock to just cover the vegetables.

Bring the soup to a simmer and cover, cooking until the vegetables are very tender, about 15 minutes.

Remove the soup from the heat and allow to cool slightly. Puree the entire pot either with an immersion blender or, in batches, in a food processor.

If the pureed soup is too thick, add a bit more stock.

Adjust the seasoning if necessary and reheat slightly if soup cooled significantly.

Serve garnished with 1 tbsp of peanuts.