Throw in Lots of Tomatoes Sweet Potato Soup

I make a lot of soups with tomatoes, and lots with sweet potatoes, but this combination is a little lighter, not using any coconut milk. 

It's great for a glut of tomatoes like this fall, thanks Micah! 

Loosely based on this recipe. The sweet potato thickens the soup when blended, and packs it with nutrients.

2 T olive oil
1 onion, chopped
Afew cloves chopped garlic
A bit of grated ginger

2-3 stalks chopped celery

3 peeled carrots, chopped
1 t. cumin
1 t. turmeric
1 chopped hot pepper like jalapeno (use a plastic glove when mincing)
2 peeled large sweet potatoes, diced
4-6 chopped tomatoes, diced
8 c. vegetarian broth

Optional: In a small container, take a few tablespoons broth to a chunk of peanut butter, mix to loosen, and add to soup.

Pour oil into large soup pot and add onion, garlic, ginger, celery, and pepper, saute until soft.

Add chopped sweet potatoes, tomatoes and broth. Boil for about 40 minutes. Use an immersion blender but leave some vegetables chunked. Add thinned peanut butter for a protein boost.

Grandma Beshie's Toast Crowns

 

Toast Crowns are always something the boys looks forward to about Sleepover Breakfasts.

Toast crowns have two ingredients: toast and a spread. This morning it was Trader Joe's Cinnamon Roll Spread on whole wheat bread.

Cut the toast in half. Cover each half with the jam or spread. A spatula knife is good for that.

Cut into triangles, and voila! There's the crown. This is on one of the trays I have here for kiddos. I made the name up long ago - Uncle Zach stresses marketing. It works!