Curried Sweet Potato - Peanut Butter Soup

1 cup chopped onion
4 cloves garlic, minced (I used some dried garlic granules)
1 tablespoon oil or water (I used coconut oil)
2 tablespoons curry powder
1/8 teaspoon cayenne pepper
3 cups vegetable stock (I used water and vegetable bouillon)
1 (15 oz.) can diced tomatoes
4 cups peeled, diced yams or sweet potatoes
1/2 cup peanut butter (I used more – maybe up to 3/4 cup)
1 (14 oz.) can coconut milk (not “lite”)

1/2 cup cilantro, chopped (optional – did not use)
2 limes, quartered (optional – did not use)

In a large pot, over medium-high heat, sauté onion and garlic in oil (or water) until tender, 6-8 minutes. (I sautéed the onion longer over very low heat). Add curry and cayenne, and stir until fragrant, about 30 seconds. Add the stock and tomatoes; bring to boil. Stir in yams. Cover and simmer until yams are tender, about 20 minutes. In a medium bowl, stir the peanut butter until smooth. Gradually stir in the coconut milk. Pour the mixture into the pot and heat. Puree in a blender until smooth (or use an immersion blender). Garnish with cilantro and serve with lime wedges. Serves 6

Serving Size: Makes 6 servings of about 1-1/2 cups each

Number of Servings: 6

Recipe submitted by SparkPeople user ANTIOCHIA.