By Hannibal Rasberry
Spicy Sweet Potato Peanut Soup
4 steps
Prep:15minCook:45min
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.
Updated at: Tue, 06 Feb 2024 03:01:38 GMT
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Ingredients
1 servings
1 tablespoonsolive oil
75gyellow onion
diced
75gcarrot
peeled and diced
75gcelery stalks
diced
1garlic cloves
minced
75gsweet potato
peeled and cubed
75gkale
chopped
30gchickpeas
75gtomatoes
2 cupsVegetable Stock
Classic
1 teaspoonsweet curry powder
1 teaspoonground cumin
1 teaspoonsmoked paprika
⅛ cupcreamy peanut butter
or crunchy
0.5 teaapoonSalt
0.5 teaapoonBlack pepper
peanuts
chopped, or nuts
fresh cilantro
for garnish
Instructions
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.
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