Thai Peanut Soup

Ingredients

• 1-2 Tablespoons olive oil
• 1 medium onion (sliced/chopped/diced (your preference))
• 1 clove garlic (finely chopped)
• 1 large red bell pepper (chopped)
• 2 large sweet potatoes (peeled and roughly mashed)
• 1-32 ounce container chicken or vegetable broth
• 1-13 ounce can unsweetened coconut milk
• 6 Tablespoons natural peanut butter
• 3 Tablespoons red curry paste
• 1 Tablespoon soy sauce
• 1 cup frozen peas
• cilantro (for garnish)
• chopped peanuts (for garnish)

Instructions

1. 1

   In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, garlic, and pepper and cook for 5-6 minutes, stirring frequently, or until tender. Add the sweet potatoes, chicken/vegetable broth, coconut milk, peanut butter, red curry paste, soy sauce, and peas. Bring mixture to a boil then reduce heat to medium-low and simmer for 30 minutes. Allow to cool for about 15 minutes.

2. 2

   Ladle or pour the soup into a blender or food process and blend until smooth (this can also be done with an immersion blender). You may need to do this in smaller batches if using a blender. Garnish with cilantro and chopped peanuts (if desired). See "notes" below for other serving options. Leftovers can be kept in the refrigerator in a tightly sealed container up to 5 days. Reheat as necessary. Soup can be frozen in a large zip-top bag or storage container up to 3 months.