8 tlb butter
2 tlb olive oil
2 carrots peel and chop
2 leeks – white part only chopped
1/3 cup onion chopped
2 cups sweet potatoes – cooked
4 cups pumpkin (canned)
1 cup smooth peanut butter
2 cloves garlic diced
2 tsp cardamon
1 tsp salt
1 tsp ground white pepper
6 cups chicken stock (more if soup is too thick)
Cut sweet potatoes in 2” pieces and boil until tender.
Cool, peel and dice.
Saute carrots, leeks, onion, and garlic until soft (4 mins), add sweet potatoes, pumpkin, stock. Simmer 5 mins.
Add peanut butter, stir to blend.
Add cardamom, salt, pepper , simmer 25 minutes.
Puree, serve warm
Garnish –diced peanuts, diced candied ginger, chopped parsley