Look at all these healthy veggies!
I love this creamy, spicy soup in the fall. And not only does it taste great, you feel great after you eat it.
Sweet potatoes are packed with good stuff that is especially helpful when you are either stressed, under the weather, or both.
It may not sound like much when you read the recipe, but just trust me on this one. You have to try it.
If you are doing any potlucks or volunteer events that call for supplying soup, definitely bring this one, because it will be gone in no time, and you will suddenly become very popular.
We had it with zucchini bread, but any homemade quick bread or muffin makes a great sidekick. Check out Lisa’s Seplak’s Harvest Loaf.
Slightly Spicy Peanut Soup
4 medium carrots, chopped
2 small-medium onions, chopped
4 tablespoons of olive oil
4 garlic cloves, minced
2 large sweet potatoes, peeled and cubed
1 cup chunky peanut butter
4 tablespoons red curry paste
4 cans (14-1/2 ounces) vegetable broth (or one less can for thicker soup)
2 cans (14-1/2 ounces) fire-roasted diced tomatoes, undrained
2 bay leaves
2 fresh thyme sprigs
1 teaspoon pepper (fresh-ground is best)
1 cup of salted peanuts, chopped
In large sauce pan, sauté carrots and onion in oil over medium heat for two minutes. Add garlic and sauté for another minute. Stir in sweet potato, cook two minutes longer. Then stir in peanut butter and curry paste until blended. Add broth, tomatoes, bay leaf, thyme, and pepper. Bring to a boil, reduce heat, cover and simmer 20 minutes until sweet potatoes are tender. Discard Bay leaves and thyme sprigs. Stir until blended. Sprinkle individual servings with chopped peanuts. Salt to taste.
~ Recipe adapted from Special Collectors Edition, Taste Of Home, Soups magazine, Spring 2014
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