Peanut and Sweet Potato Soup with Coconut Milk

By Lovestobake

Ingredients

• 3 T. coconut or olive oil
• 1 medium onion, chopped
• 1 red or orange bell pepper, chopped
• 2 large sweet potatoes, chopped into bite-size pieces
• 4 cloves garlic, chopped
• 1 jalapeño or serrano pepper, minced
• 15 oz. can diced tomatoes
• Scant cup crunchy peanut butter
• 3 C. hot vegetable stock or water
• 14 oz. can coconut milk
• 2 t. curry powder
• 1/2 t. black pepper
• 1 t. ginger
• 1/4 t. cloves
• Salt
• 2 cups lightly-packed shredded kale, collard leaves, spinach or other greens, stems removed

Details

Servings 2

Preparation

Step 1

Heat the coconut oil in a soup pot over medium heat and add the onion and bell pepper. Sauté for a few minutes, stirring occasionally. Add the sweet potatoes, stir well and cover the pot, sauté for about 5 minutes, stirring a few times. Add the garlic and chili pepper, cover and cook another few minutes.

Add the tomatoes, stir and continue cooking until heated through. Meanwhile in. Large measuring cup or bowl, stir the peanut butter together with 1 cup of the hot stock or water. Add coconut milk and peanut mixture to the soup pot. Use the remaining 2 cups stock or water to rinse the measuring cup and coconut milk can. Add to soup pot. Add the curry powder, ground pepper, ginger and cloves, season with salt, stir well and cover.

Bring the soup to a simmer and reduce heat to medium low, stir occasionally, cover and cook for 10 minutes or so. Carefully puree about half of the soup, so there are still plenty of vegetable pieces. Shred and measure the greens and add them to the soup, stir and cover and let cook for another 5 min. Taste for seasoning and adjust with more salt, pepper, or spices.