Peanut Soup!

My eldest sister made this for me and the husband over the holidays. He then demanded she give me the recipe to make here. We love it as is, with its creamy texture and bit of heat. My sister makes it with The Heat Is On peanut butter for EXTRA heat. Either way, the leftovers do not last long. And the next time we make it here, I believe I will empty out the fridge of all on the edge veggies, using it as a base for a garbage soup.

Enjoy!

• 3 Tablespoon vegetable oil
• 1 large yellow onion (diced)
• 2 cloves garlic
• 6 cups vegetable stock
• 1 cup peanut butter
• 2 large sweet potatoes, peeled and cubed
• 1 can (14.5 oz) crushed tomatoes
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. Saute onion and garlic is a large stockpot.
2. Add stock and peanut butter, stir well.
3. Once the peanut butter looks incorporated, add the sweet potatoes, tomatoes and spices. Cook about 45 mins.
   

Original recipe from The Peanut Butter & Co Cookbook