Sunflower Butter Soup

Serves 6 to 8

Per serving: calories 322, fat 22g, protein 16g, carbohydrate 20g, dietary fiber 2g

• 2 tbsp. vegetable oil
• 1 small white onion
• 1 clove garlic
• 1 tbsp. ginger
• 1 lb. chicken breast, cubed (optional)
• 1 large carrot
• 1 6" to 8" sweet potato
• 1 11-oz. can crushed tomatoes
• 1 cup sunflower butter
• 4 to 6 cups chicken broth (depending on desired consistency)
• Salt and pepper, to taste
• ½ cup roasted sunflower seeds
• ½ bunch scallions, chopped
• 1 cup cilantro leaves
• 3 limes, cut into wedges

• In a large stockpot, warm oil over medium heat.
• Dice onion and mince garlic and ginger. Add to warm oil and cook for 5 minutes, or until onion is translucent.
• Add diced chicken; raise heat to medium-high temperature and cook, stirring frequently, for 5 to 8 minutes, until cooked through.
• While chicken is cooking, peel the carrot and sweet potato and cut both into fine dice.
• Add carrot and sweet potato to pot.
• Add the crushed tomatoes and sunflower butter; mix to combine.
• Add broth and raise heat to high temperature. Bring to boil, and then reduce heat to low, cover and simmer for 20 minutes.
• Add salt and pepper, to taste.
• Ladle soup into bowls; serve with a sprinkle of sunflower seeds, scallions, cilantro leaves and a wedge of lime (to be juiced into bowl prior to eating).