Spicy Peanut Soup Recipe

By dette

After enjoying a spicy peanut soup at a little cafe, I knew I had to try and duplicate it at home. I think my version comes pretty close. It's the best way I know how to chase away winter's chill. —Lisa Meredith, Eagan, Minnesota

Ingredients

• 2 medium carrots, chopped
• 1 small onion, chopped
• 2 tablespoons Daily Chef 100% Pure Olive Oil
• 2 garlic cloves, minced
• 1 large sweet potato, peeled and cubed
• 1/2 cup chunky peanut butter
• 2 tablespoons red curry paste
• 2 cans (14-1/2 ounces each) vegetable broth
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 1 bay leaf
• 1 fresh thyme sprig
• 1/2 teaspoon pepper
• 1/2 cup unsalted peanuts

Preparation

Step 1

In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer.
Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper.
Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended.
Sprinkle with peanuts. Yield: 7 servings.