Last week I found my favorite version of this soup, a winter favorite which I've made without proportions many times. Moreover, it's now a four-ingredient wonder. Thanks to John Galuska for first introducing me to it!
2 lg. sweet potatoes
scrub or peel (as preferred), chop small, boil in soup pot till soft and easy to crush beneath a fork
Now add:
2 cans fire-roasted tomatoes (This time I thriftily used Kroger "salsa style" instead of Muir Glen, and the extra Mexican seasonings worked out super well. So use those, or add a couple chopped garlic, onion, 1/2 Tbs cumin, and some hot pepper of any kind if using plain fire-roasted tomatoes. Obviously, plain tomatoes will make a soup, but the fire-roasted flavor is key to the soup to me).
1 c. plain peanut butter
1/4 cup chopped fresh cilantro
Cook it up a little more.
For texture, I like to take out one blenderful of soup, let it cool till safe, blend, and add back to the rest. You can also blend the whole pot if you really like smooth soups.
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