So hears the thing. I have already made this exact soup on the blog before. Except last time I made it with almond butter instead of peanut butter. Either way it’s pretty darn tasty. I am usually more of an almond butter girl, but I have to say, I think that peanut butter works best in this recipe. Peanut butter, sweet potatoes, curry? Sign me up!
This soup tastes best after a chilly afternoon playing in the snow. Our days of snowshoeing and skiing are slowly coming to end.
The snow may continue to fall in the mountains, but down where we are the real work is right around the corner. Taylor is soaking up every second he can up at the mountain. Look at him fly!
Our workload at the farm is going to start pretty slowly, but within the next few weeks we will become increasingly busy. And that is where soup comes in.
It’s going to be pretty chilly up at Tumbleweed and I am already planning on making huge batches of soup so all we have to do is reheat them when we come home freezing. I think it’s a genius idea. I just hope I stick to it!
This guy has faith in me!
Regardless of what your day is looking like, I highly recommend coming home this evening, pouring yourself an extra tall glass of your favorite wine and making this soup. You will probably feel so good after your wine and soup that you may even climb into a bubble bath. Yup, that’s what happened to me.
Curried Sweet Potato and Peanut Soup (serves 4-6)
2 tbs coconut oil
1 large yellow onion, diced
2 large sweet potatoes, washed and cut into 1/4 inch pieces
3 large cloves of garlic
anywhere from 2 tsp to 2 TBS of good quality curry powder (I like spicy so I use 2 TBS, but start with less and add more after taste testing)
1/2 tsp cinnamon
1/2 tsp grated ginger
3-5 cups of vegetable stock (start with 3 and add more if it’s too thick)
1 cup coconut milk
1/4 cup peanut butter
salt and pepper to taste
In a large soup pot over medium heat add the coconut oil. Add the onion and saute for about 5-8 minutes stirring often. Add the garlic and sweet potatoes. Mix well. Add the spices (curry, ginger, cinnamon) Add the vegetable stock and peanut butter. Bring to a boil. Reduce heat to a simmer. Simmer for about 25 minutes. Add the coconut milk. With an immersion blender or regular blender process the soup until smooth. If it’s too thick add more broth. Season with salt and pepper. Serve warm.