This spicy, creamy soup is perfect for a winter day.
1 tbsp coconut or vegetable oil
1 medium onion, chopped
1 jalapeno, chopped (seeds removed and discarded)
1 large clove garlic, minced
3 tbsp Thai red curry paste
1 large sweet potato, peeled and cut into chunks
1 can (14 oz) coconut milk
3 cups vegetable broth
⅓ cup natural peanut butter
3 tbsp minced fresh cilantro, plus additional for garnish
salt, to taste
⅛ tsp cayenne (optional)
1 lime, cut in wedges (optional)
Heat oil in a medium saucepan over medium heat. Add onion and saute until just softened. Add jalapeno and garlic; saute 1 minute. Stir in curry paste.
Add chopped sweet potato, coconut milk and broth. Cover and cook until sweet potato is very soft, about 20 minutes. Puree with an immersion blender, or do it in batches in a regular blender.
Stir in peanut butter, cilantro, and a generous pinch of salt. Stir, and adjust salt to taste. Add cayenne if additional heat is desired.
Serve with more minced cilantro and lime wedges on the side.
From the kitchen of Katy Johnson