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

  Whole, canned

  3 cup or 726g

• Peanut butter

  Chunk style, with salt

  ½ cup or 129g

• Coconut milk

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

  ½ cup or 113g

Directions

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

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