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Spicy Peanut Soup
Ingredients
2 medium carrots, chopped
1 small onion, chopped
2 tablespoons 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
Directions
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.
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