Curried Peanut, Tomato and Vegetable Soup
This soup (or stew) is an explosion of flavors that you may not think belong together, but when you taste it, you’ll get it! A take on an African peanut stew, I used what was available in the kitchen. The lime juice, peanut butter and curry are like a marriage made in tastebud heaven.
Prep time: 10 minutes
Total time: 40 minutes
- 1 small sweet potato, peeled and chopped
- 3 medium red potatoes, chopped
- 1 medium onion, chopped
- 2-3 garlic cloves, grated
- 2 carrots, cut into coins
- 2 celery stalks, chopped
- 6 cups low sodium vegetable broth
- 1 can Rotel diced tomatoes with lime and cilantro*
- 1- 10 oz. can garbanzo beans
- 1/4 – 1/2 cup creamy peanut butter
- 1/4 tsp. sweet or spicy curry powder (based on your tolerance)
- 1/8 tsp. pepper
- Salt to taste
*If you don’t have this in your store, use any 10 oz. can of chopped tomatoes, and add 1 tsp. cilantro, and a 2 Tbls. lime juice to the pot.
- Heat large soup pot, adding chopped onion when pot is hot. Dry saute the onion on medium heat until they become translucsent, about 4-6 minutes. Add small amounts of veg broth or water if they begin to stick.
- Add the garlic to the pot and cook another 2 minutes. Then, add the carrots and celery and a few more splashes of broth. Cook for another 4 minutes.
- Pour in the remaining broth and add potatoes and chickpeas to pot. Cover and cook on medium for 10 minutes.
- Add the canned tomatoes with its’ juice, the pepper, curry powder and the peanut butter. Mix it all together in the pot, cover and let simmer for 15-20 minutes, until the veggies and potatoes are cooked through.
- Optional garnish: freshly chopped cilantro.