Spicy Sweet Potato Peanut Soup

Sweet potatoes are a rich source of beta-carotene and vitamin C, which boosts their anti-inflammatory properties. If you prefer a thinner stew, adjust the amount of broth used, as the peanut butter results in an extremely thick texture.

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Step 1

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, carrot, and celery and sauté until the onion is translucent, about 5 minutes.

Step 2

Add the garlic, curry powder, cumin, and paprika and stir to combine. Sauté for 1 minute or until fragrant. Add the tomatoes, broth, sweet potatoes, and chickpeas and bring to a boil. Cook for 6 to 8 minutes, uncovered.

Step 3

Reduce the heat to a simmer, cover, and cook for about 20 minutes until the sweet potatoes are soft and the stew begins to thicken. Add the peanut butter and stir to combine. Add the kale and simmer another 3 to 5 minutes.

Step 4

Remove from the heat and season with salt and pepper to taste. Garnish with the peanuts and cilantro. Serve immediately.