I love soup! And this is my new favorite soup. It’s so good. I didn’t change much from the original source except to add a little Sriracha and combine a step to make it more streamlined.
There is something about this combination of flavors that had me playing the pregnancy card and forcing it on the menu two weeks in a row. I think I ate it for every meal the first two days.
Prep Time: 20 min | Cook Time: 55 min | Makes: 6 | Difficulty: Easy
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- 1 teaspoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 3 medium tomatoes, chopped
- 1 1/2 pounds sweet potatoes, peeled and chopped
- 1 carrot, peeled and chopped
- 4 1/2 cups water
- 1 teaspoon salt
- 1 pinch cayenne pepper
- 2 tablespoons crunchy peanut butter
- 1 bunch chopped fresh cilantro
- Sriracha to taste
1. Sauté the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
3. Remove the soup mixture from heat. In a food processor or stick blender, blend the soup until almost smooth (I like to leave out some chunks so my toddler can eat them). Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
Nutrition Amount Per Serving (6 total) Calories 221 cal 11% Fat 8.6 g 13% Carbs 32.7 g 11% Protein 6 g 12% Cholesterol 0 mg 0% Sodium 494 mg 20% Based on a 2,000 calorie diet