Healthy Test Kitchen

Ingredients

1/2 onion

1 jalapeno (3 tbsp was too much, so I recommend using 2 tbsp next time)

2 cloves garlic

3 sweet potatoes, cubed

14 oz fire roasted tomatoes

14 oz can light coconut milk

2-4 cups water (recipe only called for 2 cups, but I used 3)

1/4 tsp salt (recipe called for 1 tsp, but that amount is not needed)

1 tsp curry

1 tsp tumeric

1/2 cup chopped peanuts

1/4 cup peanut butter

2 cups kale

 

Instructions

1. Saute onion, garlic, and jalapeno.

2. Add sweet potatoes. Brown them a little.

3. Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are tender.

4. Add peanut butter and kale.

 

Inspired by Pinch of Yum

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Notes: Would probably work with regular canned tomatoes instead of fire roasted. Potentially add cayenne if it needs more of a kick. I like the visual appeal of the soup (reds/greens/oranges).

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Notes: Honorable Mention Goes to this West African Peanut Soup from Feel Good Foodie (thick, nice texture, good peanut flavor, heavier soup)

2 onions, 1 tbsp fresh ginger (or 1/4 tsp ground), 3 oz tomato paste, 1 sweet potato, 6 cups broth, 1/2 tsp salt, 1 tsp cayenne, 1 cup peanut butter, 2 cups spinach, 8 oz shredded chicken

Instructions: Cook onion and ginger. Cook until soft and translucent. Add tomato paste, sweet potato, and spices. Add broth. Simmer and cover for 20 minutes or until sweet potatoes are tender. Stir in peanut butter. Add spinach and/or chicken.

 

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