1 cup low-sodium chicken broth
1 cup canned chopped tomatoes, drained
1/2 cup chopped onions (vidalias are best)
3 cloves garlic, sliced
1 cup low-fat cottage cheese
1 cup peanut butter
1 (15oz) can sweet potato puree (~2 cups cooked sweet potatoes)
1/4t cayenne pepper
1/4t paprika
1 red pepper, chopped (reserved)
1/4 cup scallions, chopped (reserved)
salt and pepper, to taste

Directions:

1. Heat a pan on medium-high heat and spray with cooking spray. Add the onions and cook until softened, about 2 minutes. Add the garlic and cook for 1 or 2 additional minutes.

2. Add all ingredients, except red pepper and scallions, into a blender or food processor. If you don’t have a Vita-Mix, proceed to Step 3. Otherwise, adjust your Vita-Mix to variable speed 1 and turn on. Quickly turn up the speed to 10 (max), then flip the switch to high. Process for 7 minutes. Add the red pepper and scallions (if using) and process for an additional 10 seconds. The soup should be steaming and ready to serve.

3. For non Vita-Mix users, blend the ingredients until smooth. Add the red pepper and scallions and blend for 10 more seconds. Pour the mixture into a large pot and bring to a boil. Serve immediately.

4.. Makes about 7 cups or 7 (1-cup) servings. Serve over bulgur, brown rice or grain of choice. Great with saltines. Alternatively, you can blend the red pepper and scallions in with the original ingredients if you want to keep it all creamy, or you could use them as a garnish instead.

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