Thai Coconut Sweet Potato Soup

Ingredients

• 2 tablespoons avocado oil or neutral vegetable oil
• 1/3 cup finely chopped shallot or red onion
• 14 ounces sweet potatoes (2-3) (peeled and sliced into 1/2-inch pieces)
• 1 teaspoon finely chopped garlic
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 1 tablespoon smooth peanut butter
• 1 tablespoon tamari or soy sauce
• 2 cups vegetable broth
• 1 cup coconut milk
• 1 1/2 cups chopped kale
• 1/4 cup Thai peanut sauce
• 4 ounces maifun or vermicelli rice noodles
• 1/4 cup chopped unsalted peanuts

Instructions

1. 1

   Heat the oil in a large saucepan or Dutch oven or medium-high heat. Stir in the shallot and sweet potatoes. Cook 5 minutes, stirring occasionally, until the shallots are softened.

2. 2

   Add the garlic, turmeric and cayenne and stir until fragrant, about 30 seconds. Add the peanut butter, soy sauce, broth and ½ cup of the coconut milk. Bring to a simmer, then lower the heat and partially cover the pan with a lid. Cook 20 minutes, or until the sweet potatoes are very soft.

3. 3

   Scoop out 1 cup of the soup and puree in a blender or use an immersion blender right in the pot. Stir in the remaining ½ cup coconut milk, kale and peanut sauce.

4. 4

   Cook the noodles according to package directions. Drain and divide into serving bowls.

5. 5

   Ladle the soup over the noodles, sprinkle with peanuts and serve.