Ginger, Sweet Potato & Peanut Soup

GLUTEN-FREE | DAIRY-FREE | PLANT-BASED | VEGETARIAN | VEGAN OPTION

Authors: Jen & Deb - A Naturally Nu Foodie Recipe

Prep Time: 10 to 15 minutes

Cook Time: 30 to 35 minutes

Total Time: 40 to 50 minutes

Number of Servings: 6

Ingredients:

2 tbsp (30 mL) garlic infused oil

1 medium onion, coarsely chopped

2 cloves garlic, whole

3 tbsp (45 mL) gingerroot, peeled and coarsely chopped

½ tbsp (7 mL) cumin

1 tbsp (15 mL) coriander

½ tsp ( 2 mL) paprika

2 medium sweet potatoes, peeled and coarsely chopped

4 cups (1 L) no added salt vegetable broth

1 can (14 fl oz/398 mL) pineapple

2 medium tomatoes

¼ cup (smooth peanut butter)

1 can (19 fl oz/540 mL) chickpeas, rinsed and drained

¾ cup (188 mL) cup peanuts, crushed

Cilantro, optional

Method:

In a large pot, saute onion in oil. Cook until translucent, or about 2 minutes.
Add garlic and ginger to onion mixture. Stir for about 1 minute or until garlic and ginger are fragrant.
Combine cumin, coriander, paprika and sweet potatoes with onion mixture.
Add broth and bring to a boil. Reduce heat to medium and simmer, cooking the sweet potatoes for about 10 minutes.
Stir pineapple, tomatoes and peanut butter into the large pot. Simmer over medium heat for about 15 to 20 minutes.
Stir in chickpeas.
Portion into bowls and serve hot. Top with peanuts and cilantro.

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