Sopa de cacahuete con patatas dulces y espinacas

Ingredientes

• 1 tbsp extra virgin olive oil
• 4 garlic cloves, minced
• 1 large onion, diced small ( we used a sweet onion)
• 1" piece fresh ginger, peeled and grated
• 1 -28 ounce can tomato puree
• 1-2 tsp sea salt ( to taste)
• 1/2 tsp crushed red pepper ( or to taste)
• 2 medium large sweet potatoes, diced ( about 4 cups)
• 1 lb frozen chopped spinach
• 1 cup all natural peanut butter (you can use smooth or crunchy)
• Optional toppings: chopped scallions, chopped cilantro, diced cucumbers

Preparación

1. 1

   Heat the olive oil in a large soup pot. Add the minced garlic and onions and cook for about 5 minutes or until the onions are translucent

2. 2

   Add 6 to 8 cups of water (see note 1), ginger, tomato puree, salt, crushed red pepper, sweet potatoes and spinach. Bring to a boil, lower the heat and simmer, covered for 20 minutes or until the sweet potatoes are tender ( See note 2)

3. 3

   Once the sweet potatoes are tender, add the peanut butter, mix well, bring to a boil again, and turn off heat.