Ingredients
Scale
- 1 Tablespoon olive oil
- 1 large onion, peeled & chopped
- 4 – 6 cloves garlic, peeled & chopped
- 3 inches fresh ginger, peeled & chopped
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 2 quarts vegetable or chicken broth
- 4 Tablespoons tomato powder (or 1 small can of tomato paste)
- 1 heaping cup chopped garden tomatoes (or canned)
- 1/2 cup peanut butter
- 3 sweet potatoes (about 2.5 lb.), peeled & chopped into 1/4 – 1/2 inch pieces
- 1 – 3 habanero or serrano peppers, seeds removed, choppped fine
- 3 packed cups of kale leaves, chopped
- To serve: cooked quinoa or rice, fresh cilantro leaves, chopped roasted peanuts
Instructions
- In a soup pot, heat the oil over medium heat. Add the onion, garlic, and ginger and saute until the onion is very soft and translucent. Add the cumin, turmeric and cinnamon and cook until the spices smell fragrant.
- Add the broth, tomato powder (or tomato paste), tomatoes, peanut butter and sweet potatoes. Cook over medium heat, stirring frequently, until the sweet potatoes are nice and soft and starting to fall apart. Stir in the kale and cook until wilted.
- Serve hot over rice or quinoa topped with cilantro and chopped peanuts.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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