Tomato Sweet Potato Bisque

From One Pot Meals for People with Diabetes by Ruth Glick & Nancy Baggett. "This hearty, very savory vegetable bisque is quickly pureed in a food processor. It is enriched with a surprising, but tempting ingredient--peanut butter."

• Ready In: 40 mins
• Serves: 9
• Yields: 1 cup

Ingredients

• 1  large onion, chopped
• 1  tablespoon olive oil
• 3 1⁄2 cups chicken broth
• 4 1⁄2 cups sweet potatoes, peeled and cubed (1/3 inch)
• 1  tablespoon  fresh gingerroot, peeled and minced
• 1  teaspoon dried thyme leaves
• 1  teaspoon ground allspice
• 1⁄8-1⁄4 teaspoon hot red pepper flakes (to taste)
• 1 (28 ounce) can crushed tomatoes
• 1⁄3 cup  smooth peanut butter
•  salt and black pepper

Directions

1. In a 4-qt saucepan or similar size soup pot, combine the onion and oil. Cook over med-high heat, stirring frequently, 3-4 minutes, until onion is soft and beginning to brown.
2. Stir in the broth, sweet potatoes, ginger root, thyme, allspice, and crushed red pepper. Bring to a boil over high heat. Reduce the heat; simmer, uncovered, stirring occasionally, until the sweet potatoes are just tender, 7-8 minutes.
3. Scoop up 3 1/2 cup vegetables, then 1 cup broth from pan and place in a food processor. Process until completely pureed and smooth. Return the pureed mixture to the saucepan.
4. Combine about 2/3 of the canned tomatoes and the peanut butter in the processor. Process until well blended. Return the pureed mixture, then the remaining tomatoes, to the saucepan.
5. Bring the mixture to a simmer. Cook 2-3 minute longer, until the bisque is piping hot and the flavors are blended. Taste and add salt and pepper, if desired.