Sweet Potato-Peanut Soup with Nutmeg-Molasses Cream

I found this recipe in a holiday cookbook by Gooseberry Patch. I love the smooth creaminess of it. It has the yummiest smell as it is cooking. You might be tempted to leave out the peanut butter (as I was) when you smell how good it smells but trust me...the peanut butter is good! Mmmmm....Then top it off with some of the Nutmeg-Molasses Cream. Wow! You've gotta try the cream!


Sweet Potato-Peanut Soup with Nutmeg-Molasses Cream

1 Tbsp. butter
1/2 large sweet onion, chopped
2 small celery ribs, diced
2 carrots, sliced
1/4 tsp. ground red pepper (cayenne)-I would use half this amount if children are eating or omit all together
1 1/2 pounds sweet potatoes, peeled and cubed
3 1/4 cups chicken broth
1 cup half-and-half (I used soy milk)
1/2 cup creamy peanut butter
Nutmeg-Molasses Cream
Chopped toasted peanuts, if desired

Melt butter in a large soup pot or Dutch oven. Add onion, celery, carrots, and red pepper and saute over medium heat 3 minutes. Add sweet potato cubes and chicken broth; cook over medium heat 30 minutes, stirring occasionally.

Process mixture, in batches, in an electric blender or food processor until smooth. Return mixture to Dutch oven; whisk in half-and-half and peanut butter. Reduce heat to low and simmer 15 minutes, stirring often. Serve with Nutmeg-Molasses Cream and chopped toasted peanuts. Serves 8.

Nutmeg Molasses Cream

1 cup whipping cream
3 Tbsp. molasses
1/4 tsp. ground nutmeg

Beat whipping cream at medium speed with an electric mixer until soft peaks form; gradually beat in molasses and nutmeg. Chill until ready to serve. Makes about 2 cups.