Sweet Potato Peanut Butter Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Curry powder

  Spices

  1 tbsp or 6g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 cup or 720g

• Peanut butter

  Smooth style, without salt

  8 tbsp or 128g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  8 tbsp or 120g

Directions

1. Dice the onion and sweet potatoes, and mince the garlic.
2. In a large pot, heat olive oil over medium-high heat. Add the onion and sauté until translucent, about 2 minutes.
3. Add garlic and curry powder, sauté for another 2 minutes. Stir in sweet potatoes and cook for 2 more minutes.
4. Drain and chop the canned tomatoes, then add them to the pot with vegetable broth and cayenne pepper. Cover and bring to a boil, reduce heat and simmer for 20 minutes.
5. Add peanut butter and coconut milk to the pot. Cover and let simmer for 30 minutes, stirring occasionally.