Peanut, Sweet Potato & Coconut Soup

If you're anything like me, you don't need help with peanut butter consumption. Do you have at least two jars in your cabinet (and one at work)? Does a spoonful with chocolate chips qualify as your dessert? Peanut butter on bananas, apples, waffles and in sandwiches, oatmeal, cakes...soup? Yes, SOUP!

This soup is a favorite! It's salty, sweet, silky and has the prettiest pale orange hue. Also, as all soups should be, it's super easy to whip up. Chop two vegetables, open some cans, stir, blend, and done. The flavors themselves aren't anything I would have put together myself, but make complete sense once you think about it. Peanuts, sweet potatoes, coconut all are sweet with a slightly savory component.

The recipe I used comes from Jennifer of Foodess. Her version is more Thai-inspired in flavor and heat. I changed and further simplified the soup based on my heat preference and ingredients that I didn't feel like buying---Thai red curry paste and a jalapeno. Some heat is still necessary, so the cayenne remains and red pepper flakes are added in the below recipe. For a thicker soup, I sometimes use slightly less than the 3 cups of vegetable broth mentioned. Even after it's pureed, you can add more broth to thin it out. It all depends on your preference! The same goes for the final texture, either blend it less or more.

And I'm not sure that I mentioned yet...It's not only vegetarian, it's VEGAN. Creamy, filling, vegan soup.

While great on its own, you can add chopped peanuts, fresh cilantro, plain Greek yogurt or sour cream, and my favorite: a squeeze a lime to really take it over the top. Personally, I think the lime is a must. The unexpected citrus tang is perfectly compliments the sweet nuttiness.

Coconut & Peanut Sweet Potato Soup

Servings: 4

1 tablespoon vegetable or coconut oil
1 cup chopped yellow onion
1 large or 2 small garlic cloves, minced
1 medium/large sweet potato, cut into 1/4 inch cubes
2-3 cups vegetable broth
1 can (14 oz) light coconut milk
1/8-1/4 teaspoon red pepper flakes, or to taste
1/3 cup peanut butter
Small pinch of cayenne, or to taste
Salt, to taste
Toppings: fresh lime slices, roasted peanuts, plain Greek yogurt or sour cream, fresh cilantro

• In a large pot over medium heat, warm oil and toss in onion. Cook for 3-5 minutes until soft and translucent. Add garlic and cook for 1 minute, stirring frequently.  Toss in sweet potato, followed by vegetable broth, coconut milk, and red pepper flakes. 
• Bring mixture a boil, then reduce heat to simmer. Cover pot and cook for about 20 minutes, or until potato cubes are soft (test by forking a piece or two). 
• Stir in peanut butter. With an immersion blender, or using a blender, carefully puree soup until smooth. Season with cayenne and salt. Serve with toppings. 

Notes: Adapted from Foodess