Name: Peanut Soup
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 7 servings
Ingredients: 2 medium carrots, chopped; 1 small onion, chopped; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 large sweet potato, peeled and cubed; 1/2 cup chunky peanut butter; 2 tablespoons red curry paste; 2 cans (14-1/2 ounces each) vegetable broth; 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained; 1 bay leaf; 1 fresh thyme sprig; 1/2 teaspoon pepper; 1/2 cup unsalted peanuts

This rich and flavorful peanut soup will nourish the body and the spirit. As a bonus, it tastes just as good served hot or cold, which makes it the ideal soup to enjoy year-round.

Ingredients

2 medium carrots, chopped

1 small onion, chopped

2 tablespoons olive oil

2 garlic cloves, minced

1 large sweet potato, peeled and cubed

1/2 cup chunky peanut butter

2 tablespoons red curry paste

2 cans (14-1/2 ounces each) vegetable broth

1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained

1 bay leaf

1 fresh thyme sprig

1/2 teaspoon pepper

1/2 cup unsalted peanuts

Instructions

1 Saute the veggies

2 In a large saucepan, cook the carrots and onion in oil over medium heat for two minutes. Add the garlic and cook for a minute longer.

3 Add the sweet potato, broth and seasonings

4 Next, stir in the sweet potato and cook for an additional two minutes. Stir in the peanut butter and curry paste until blended. Then add the broth, tomatoes, bay leaf, thyme and pepper.

5 Simmer everything together

6 Bring everything to a boil. Reduce the heat, cover and simmer for 15 to 20 minutes or until the sweet potatoes and carrots are tender. (The soup will appear curdled.) Discard the bay leaf and thyme sprig, and stir the soup until blended. Sprinkle with peanuts just before serving.