spicy peanut soup with sweet potato + kale.

INGREDIENTS

2 tablespoons olive oil.

half an onion, diced.

1 jalapeño, minced.

2 cloves garlic, minced.

3 large sweet potatoes, peeled and cubed.

1 14-ounce can fire roasted tomatoes.

1 14-ounce can light coconut milk.

2 cups water.

1 teaspoon salt.

1 teaspoon curry and/or turmeric.

1/2 cup chopped peanuts.

1/4 cup peanut butter.

1–2 cups kale, stems removed ,chopped.

METHOD :

Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño.

Saute until soft and fragrant.

Add sweet potatoes.

I like to brown them a little bit with the aromatics to get them nice and flavorful.

Add tomatoes, coconut milk, water, spices, and peanuts.

Simmer until sweet potatoes are fork-tender.

Add peanut butter and kale.

Simmer until everything is thick, creamy, and delicious.

Top with more peanuts and a little cilantro if you’re obsessed like me.

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