Mom and I made this at a Sur La Table cooking class and it was really tasty! There's a fair amount of chopping, but after that you basically put everything together in a pot, and it worked great in our Le Creuset :).
Serves: Makes 6 to 8 servings
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, cut into small dice
- 3 ribs celery, cut into small dice
- 3 large carrots, peeled cut into small dice
- 2 medium sweet potatoes, peeled and cut into medium dice
- 1 tablespoon minced garlic
- 2 tablespoons minced ginger
- 1 medium jalapeño, seeded and finely diced
- 1 bunch cilantro stems minced, leaves set aside for garnish
- 3 cups low-sodium vegetable broth
- 1 (28-ounce) can diced tomatoes with juice
- ⅔ cup creamy peanut butter
- 1 cup coconut milk
- 2 cups baby spinach, roughly chopped
- Kosher salt and freshly ground black pepper
Procedures:
In a large saucepan or Dutch oven heat the oil over medium heat until shimmering. Add the onions, celery and carrots and sauté until onions are translucent. Add the sweet potatoes, garlic, ginger, jalapeños and cilantro stems and sauté until fragrant, 1 to 2 minutes. Stir in vegetable broth and chopped tomatoes and simmer until sweet potatoes are tender, about 30 minutes.
Turn soup down to low and add peanut butter and coconut milk, stir until thoroughly combined and peanut butter has melted. Add chopped spinach and cook for about 1 minute to wilt spinach. Taste and adjust seasoning with salt and pepper.
To serve: Divide soup between 4 soup bowls and garnish with cilantro leaves.
