Curried Peanut Soup

Our friend, Eric Silver (who is a Vegetarian) made curried peanut soup for me in Nashville, Tennessee. It was amazing! Curry is a spice that is very pungent and when used in cooking it releases a wonderful aroma. Bernie first started eating curry dishes while he and his family lived in Southeast Asia. We have enjoyed many curry dishes together, along with poppadoms and shrimp chips! This soup is spicy and inviting, serve with our Pink Vegan Pita Bread or Bernie's Brown Buns!

- Vegan Mama Jodi

2 large sweet potatoes (approximately 2 lbs)

4 T peanut or canola oil

3 - 14.5 oz cans of diced tomatoes (try Trader Joe's Organic Diced & No Salt Added)

1/2 t fresh cracked black pepper

2 T curry powder

2 c onions, thinly sliced

1 T garlic, minced

2 t cayenne pepper

2 c peanut butter

2 quarts (32 oz) tetra pack vegetable broth (look for low sodium)

1 can (10 - 13.5 oz) of unsweetened coconut milk

Preheat the oven to 375 degrees. Place the sweet potatoes on a baking pan, lightly coat with 2 T of oil and roast until fork tender, turning once, 35-45 minutes. Peel the sweet potatoes when cool enough to handle.

Heat the remaining 2 T oil in a stockpot (dutch oven), over medium-high heat. Add the curry powder and toast until aromatic, stirring constantly for 2 minutes. Add the onions and cook until soft, approximately 3 more minutes. Add the garlic and stir for another 30 seconds. Add the cayenne pepper, peanut butter and stir well. Add the tomatoes, peeled sweet potatoes, vegetable broth, and coconut milk and bring to a boil. Reduce the heat and simmer for 15 minutes.

Remove the stock pot from the heat, and puree with a hand-held immersion blender or in small batches in a blender or food processor.

*Sprinkle chopped peanuts on top just before serving.