Crockpot, Dairy Free, Pressure Cooker, Soup/Stew, Vegan, Vegetarian, WFPB
Servings: Yield: 6 servings Source: planforwellnessvt.com
INGREDIENTS
1 large onion, diced (2 cups)
2 medium carrots, diced (1 cup)
1/8 tsp cayenne pepper
1 dash ground black pepper
1/8 tsp dried garlic powder (or tsp fresh)
1/4 tsp ginger powder
1 large sweet potato, peeled and cubed (2 cups)
3 cups vegetable stock
3 cups water
1 can diced tomatoes (14.5 oz), salt-free
1/2 cup of peanut butter
2 tsp honey (add at end)
DIRECTIONS
Method (Instant Pot)
Turn pressure cooker on sauté and allow to heat up
Add onion and carrots and cook until vegetables soften (about 5 minutes), stirring and adding a small amount of water to prevent sticking
Stir in cayenne, black pepper, garlic and ginger and cook for 1 minute more
Add sweet potatoes, water, vegetable stock and tomatoes, stirring to combine.
Cook on high pressure for 20 minutes (on Instant Pot choose soup/stew), natural release
Stir in honey and peanut butter
Puree in pot using an immersion blender
Serve as-is or add quinoa, chickpeas and roasted broccoli
Method (Slow Cooker)
Set slow cooker to high heat. Add onions and carrots, stirring until vegetables soften (about 5 minutes), stirring and adding a small amount of water to prevent sticking
Stir in cayenne, black pepper, garlic and ginger and cook for 1 minute more
Transfer to slow cooker and add sweet potatoes, water, vegetable stock and tomatoes, stirring to combine
Cook on high for 3-5 hours, until sweet potatoes are very soft
Stir in honey and peanut butter
Puree in pot using an immersion blender
Serve as-is or add quinoa, chickpeas and roasted broccoli