Peanuts add a roasted richness to this spicy, comforting soup. Serve with brown rice or a pile of sliced cucumbers.
Method
Heat a stockpot over medium heat. Add onion, jalapeño, bell pepper, Indian curry blend, paprika and cayenne to the pot, and cook, stirring frequently over medium heat. Cover, and gently cook until onion becomes translucent, about 5 minutes. Add tomatoes, garlic, ginger, peanut butter, sweet potatoes, green onions and 3 cups water. Cover, bring to a boil then reduce to a simmer. Continue to simmer about 10 minutes. Purée the soup for a smoother consistency or leave chunky for serving over rice, if desired. Top with green onions and serve.
Nutritional Info:
Per serving: about 1 cup, 220 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 35mg sodium, 25g carbohydrates (5g dietary fiber, 9g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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