1 tablespoon peanut oil
1 medium onion, chopped
2 celery ribs, chopped
1 medium carrot, chopped
1 tablespoon minced ginger
3 garlic cloves, minced
2 teaspoons curry powder
3 cups low sodium vegetable broth
1 cup water
8 ounces sweet potatoes, cut into 1-inch pieces
1 (14.5-ounce) can no salt added diced tomatoes
½ cup creamy unsalted peanut butter
1 (15-ounce) can low sodium great northern beans, drained and rinsed
⅓ cup light coconut milk
½ teaspoon salt
- Heat the oil in a Dutch oven over medium-high heat. Add the onion, celery, carrot, ginger, and garlic. Cook, stirring occasionally, until slightly softened, 4-5 minutes. Add the curry powder and cook, stirring, 30 seconds. Stir in the broth, potatoes, and diced tomatoes. Bring to a boil, reduce the heat to medium and simmer, uncovered, 20 minutes.
- Whisk in the peanut butter until smooth. Add the beans, cover, return to a simmer and cook 15 minutes. Stir in the coconut milk, cover, and cook 2 minutes longer. Remove from the heat and stir in the salt. Let soup cool 10 minutes.
- Transfer the soup to a blender in batches and puree. Return to the pot and warm over medium heat.
Recipe and photo courtesy of the Peanut Institute.
Saturated Fat: 2.5g
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