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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is some of the most delicious soup I've ever tasted. I got the recipe (and my first sample) from Food Dabbler Willy at our local Whole Foods Market. Ingredients:
2 lbs sweet potatoes (baked and peeled) |
1 large yellow onion (diced) |
1 tablespoon tomato paste |
2 tablespoons curry powder (as hot as you like it) |
1/2 cup peanut butter |
1 (15 ounce) can coconut milk |
2 quarts vegetable stock |
1 tablespoon olive oil |
salt (to taste) |
pepper (to taste) |
chopped basil (or other optional garnish) |
Directions:
1. Bake the potatoes at 375 F until they're soft and mashable. It should take about 45-60 minutes. (Do the other stuff while the potatoes are baking.).
2. Get a large soup pot and heat the oil over medium heat.
3. Add the onions and cook them until they're transparent (five minutes or so).
4. Stir in the curry powder. Cook for another minute while stirring.
5. Add the tomato paste and cook for a couple of minutes. Make sure to stir it so nothing sticks to the bottom and burns.
6. Stir in the peanut butter and coconut milk.
7. Add the veggie stock and bring it all to a simmer. Leave it to cook while the potatoes are baking.
8. When the potatoes are tender enough to mash, and cool enough to hold, take off the skins and mash up the potatoes. Add them to the soup.
9. Bring the soup to a simmer, stirring. Enjoy!
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