Spicy Nutty Sweet Potato Stew Recipe With Chinese Chopped Salad

Nutty Sweet Potato Soup Ingredients 1 tablespoon canola oil 1 large onion, diced (about 2 cups) 1 medium red bell pepper, seeded and diced (about 1 cup) 2 medium carrots, diced (about 1 cup) 1/2 teaspoon cayenne pepper 1/2 teaspoon freshly ground black pepper 1 clove garlic, minced (about 1 teaspoon) 1 teaspoon peeled and grated fresh ginger 1 large sweet potato, peeled and cubed (2 cups) 6 cups low-sodium chicken broth or vegetable broth 1 (14.5-ounce) can no salt added diced tomatoes, with their juices 2/3 cup creamy natural peanut butter 2 teaspoons honey 1/2 cup chopped scallion greens (about 3 scallions) Directions Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes. *Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Top with Ripe Mango and Crotons spread with Peanut Butter. Per Serving: Calories 290; Total Fat 18g (Sat Fat 3.5g, Mono Fat 9g, Poly Fat 5g); Protein 14g; Carb 23g; Fiber 5g; Cholesterol 0mg; Sodium 260mg Chinese Chop Salad yield: 4 SERVINGS INGREDIENTS: 1 romaine heart, chopped 2 cups shredded cabbage {I used the store bought coleslaw mix} 1 cup shredded carrot 1 red bell pepper, chopped 3 green onions, sliced 1/2 bunch cilantro, chopped 1 1/2 cups bean sprouts 8 oz. drained mandarin oranges {about 1 cup} 1/2 cup toasted almonds 1 package ramen, broken apart for the dressing- 2 cloves garlic, finely minced 1 tablespoon ginger, finely minced 3 tablespoons soy sauce 1/4 cup brown sugar 2 tablespoons sesame oil 2 tablespoons white wine vinegar (or plain white vinegar would work too) 1/4 cup canola oil salt pepper OR 2/3 cup prepared sesame ginger dressing DIRECTIONS: Stir all ingredients together for dressing in a small bowl. Set aside. In a large bowl, combine all ingredients for salad and toss with dressing. Top with more almonds and ramen if desired and serve immediately.