Description
Nice spicy and rich sweet potato soup. This can be served over rice to make it last longer or for a crowd.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 (1/2 inch) piece fresh ginger, minced
- ½ teaspoon ground cumin, or more to taste
- ½ teaspoon ground turmeric
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- 5 medium sweet potatoes, peeled and diced
- 1 (14.5 ounce) can petite diced tomatoes
- 1 medium jalapeno pepper, seeded and minced
- 2 cups vegetable broth, or as needed
- 1 (14 ounce) can coconut milk
- ½ cup peanut butter, or more to taste
- 1 (10 ounce) package fresh spinach
- 1 teaspoon lime juice, or more to taste
Instructions
- Heat oil in a stockpot over medium heat. Add onion and saute until translucent
- about 5 minutes. Add garlic and ginger; cook until fragrant
- about 1 minute. Add cumin
- turmeric
- paprika
- and pepper flakes
- then sweet potatoes
- diced tomatoes
- and jalapeno. Add enough broth to cover potatoes.
- Cook until potatoes are tender
- 15 to 30 minutes depending on how small you cut the potatoes. Add coconut milk and peanut butter; stir. Add spinach to the top; cover and steam until tender
- 2 to 3 minutes.
- Squeeze some lime juice over the pot or the individual bowls.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 8