Ingredients
The following ingredients have 4 Servings
- 1 yellow onion (diced)
- 1 tablespoon coconut oil (or olive oil)
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1.5 lb sweet potato (cut into 1 inch pieces (about 2 large sweet potatoes))
- 1 14-oz can light coconut milk
- 1 14-oz can fire-roasted diced tomatoes
- ¾ teaspoon salt (or more to taste)
- ⅓ cup peanut butter ((or more to taste - up to ½ cup total))
- 1 tablespoon lime juice (from ½ lime)
- Optional ingredients: red pepper flakes, fresh jalapeno, turmeric, berbere, fresh cilantro leaves
Instruction
- In a 4-5 quart soup pot with a heavy bottom, heat the coconut oil and saute the diced onion for about 5 minutes. Add the ground cumin and ground coriander and saute another minute. Option to add red pepper flakes, berbere seasoning, or fresh jalapeno for some spice, if you like.
- Add the cubed sweet potato, coconut milk, and fire-roasted diced tomatoes. Add salt. Bring to a boil, then reduce the heat to a simmer. Simmer for 15 minutes, or until the sweet potato is fully cooked. Remove from heat. Stir in the peanut butter until it is fully dissolved. Add a handful of fresh cilantro leaves or a pinch of turmeric, if you wish.
- Use an immersion blender or large blender to puree the soup to desired smoothness (feel free to leave some chunks of sweet potato and tomatoes!). Be careful when pureeing! It's hot. Garnish with fresh cilantro leaves.
