Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • half an onion, diced
  • 1 jalapeño, minced
  • 2 cloves garlic, minced
  • 3 large sweet potatoes, peeled and cubed
  • one 14-ounce can fire roasted tomatoes
  • one 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

Instruction

  • 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.