Name: Peanut Butter Curry Soup
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tsp olive oil; 1 quantity medium onion (, diced); 4 quantity garlic cloves (, minced); 1 tbsp fresh ginger (, minced ); 1 tbsp curry powder; 2 tsp ground coriander; 2 tsp sweet paprika powder; 0.125 tsp cayenne pepper; 4 cup vegetable broth; 2 quantity medium sweet potatoes (, cut into 1cm cubes); 1 quantity banana (, cut into coins); 1 quantity carrot (, chopped); 0.5 cup peanut butter; 1.67 cup canned full-fat coconut milk; 4 slice multigrain bread (, toasted)

Instructions

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1

Heat the olive oil (1 tsp) in a large pot over medium heat. Cook the onion (1 medium), cloves (4 garlic), and fresh ginger (1 tbsp) for 3 minutes. Add splashes of water as needed to deglaze the pot.
2

Add the curry powder (1 tbsp), ground coriander (2 tsp), sweet paprika powder (2 tsp), and cayenne pepper (0.125 tsp), stirring to toast for 30 - 60 seconds until fragrant.
3

Add the vegetable broth (4 cups), sweet potatoes (2 medium), banana (1), carrot (1), and peanut butter (0.5 cup). Bring to a boil, reduce to a simmer, cover with a lid, and cook for 15 minutes.
4

Add the canned full-fat coconut milk (1.67 cups), and blend using an immersion blender or standing blender. Heat through completely.
5

Serve with multigrain bread (4 slices) or croutons, and enjoy!