Ingredients
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2 tablespoons oil
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1 tablespoon curry powder
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2 carrots
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4 celery ribs
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2 teaspoons garlic, minced
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2 lbs large sweet potatoes (about 2 large ones)
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2 cups low sodium vegetable broth
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1 (28 ounce) can whole tomatoes
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1 teaspoon salt, divided
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1/4 teaspoon black pepper
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1/4 teaspoon cayenne
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3 tablespoons peanuts, roasted
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1/2 cup light coconut milk
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2 medium onions
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1/2 cup chunky peanut butter
Instructions
- Prepare in advance your sweet potatoes by peeling them and chopping them into chunks. Dice your carrots, celery and onion. Drain and quarter your tomatoes from the can.
- Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions, carrots and celery and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, peanuts, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.
- Serve hot; makes 6 very hearty servings.