Image via Paul Goyette
This is a real gut-warming winter soup. It lets you indulge in that childlike peanut-butter-on-everything impulse while staying respectable with the addition of hearty winter greens. Toss in some protein of choice and serve over rice for an excellent meal.
1 tablespoon olive oil
1 medium red onion
1 large carrot, peeled and finely chopped
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 teaspoons curry powder
1/2 teaspoon cayenne, to taste
1 15-ounce can diced tomatoes
1/2 teaspoon salt, to taste
4 cups vegetable stock
2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
3 tablespoons crunchy peanut butter
2 cups tightly packed greens (spinach, kale, mustard greens)
1/4 cup cilantro leaves and stems, chopped
Roasted peanuts, for garnish
1. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and saute until soft, about 5 minutes.
2. Add the garlic, ginger, curry powder, and cayenne. Saute for 2 more minutes. Add the tomatoes and salt and simmer until soft and reduced, about 5 minutes.
3. Stir in the sweet potatoes and cover with stock until submerged (it might be less than 4 cups, depending on the size of your pot). Bring the liquids to a boil, then reduce the heat and simmer until the sweet potatoes are just tender, about 10-15 minutes. Whisk in the peanut butter and simmer until slightly thickened, about 3 minutes. Add greens and cook until they are wilted, about 2 minutes. Taste for seasoning and then garnish with the cilantro and peanuts.