This soup is perfect for those cool nice when a little bit of comfort and spice is all you need. The Soup is also a great base for Curry, and can be made vegan! The recipe is pretty simple, and, once the potato is done, it is pretty quick too!

Servings: 6 Prep Time: 20 minutes Cook Time 1 hour 15 minutes

Ingredients

2 large sweet potatoes
2 tablespoons peanut oil, divided
1/4 diced onion
1 chopped and seeded jalapeno
1 large clove garlic, minced
3 tablespoons Thai red curry paste
3 cups caned coconut milk (about 1 1/2 cans)
3 cups vegetable broth
1/4 cup natural peanut butter
3 tablespoons minced fresh cilantro, plus additional for garnish
salt and pepper, to taste
1/2 teaspoon cayenne pepper
1/4 cup roasted peanuts, chopped for garnish
2 cups croutons or toasted wheat bread (about 8 slices)

Recipe

First, Preheat oven to 400 degrees and prick fork holes over both sweet potatoes. Cook for one hour. Let cool, then remove potato skin and mash.

Heat 1 tablespoon peanut oil in soup pot over medium heat. Add the onion and cook until onion is tender (about one minute). Once onion is tender, add in the jalapeno and garlic and saute for one minute. Add the coconut milk, vegetable broth, and curry paste. Stir soup until it is even throughout. Once the soup is the same consistency throughout, add in the sweet potato and stir again.

If you have a hand blender, blend the soup in the pot. If not, place soup in blender (we used our VitaMix)and blend until liquified, then, pour back into pot.

Once in the pot, stir in the remaining peanut oil, cilantro, and peanut butter. Add salt and pepper to taste.

Let soup warm, then spoon into bowl and garnish with chopped peanuts, croutons, and chopped cilantro.

Recipe {via}