Nice spicy and rich sweet potato soup. This can be served over rice to make it last longer or for a crowd.
Provided by Deborah Hoermann Watt
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 364.6 calories, Carbohydrate 39.5 g, Fat 20.7 g, Fiber 7.6 g, Protein 9.3 g, SaturatedFat 11.3 g, Sodium 382 mg, Sugar 10.3 g
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