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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spicy Peanut Soup with Sweet Potato & Kale Recipe

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This recipe for Spicy Peanut Soup with Sweet Potato & Kale is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
half an onion, diced
1 jalapeño, minced
2 cloves garlic, minced
3 large sweet potatoes, peeled and cubed
1 14-ounce can fire roasted tomatoes
1 14-ounce can light coconut milk
2 cups water
1 teaspoon salt
1 teaspoon curry and/or turmeric
1/2 cup chopped peanuts
1/4 cup peanut butter
1-2 cups kale, stems removed, chopped
Directions:
Directions:
Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.

Instant Pot: Cook everything except peanut butter and kale on high pressure for about 3 minutes. (Reduce the liquid by a cup or so, and then just add more as needed) Stir in the peanut butter and kale after cooking.

Slow Cooker: Cook everything except peanut butter and kale on low for 6 hours. Stir in the peanut butter and kale.
Number Of Servings:
Number Of Servings:
6

 

 

 

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