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Peanut Soup
- 2 tablespoons olive oil
- 2 cups peeled and chopped sweet potato
- 2 carrots, peeled and chopped
- 1 medium red onion, chopped
- 4 cloves garlic, finely chopped
- 1 jalapeño, seeded and diced
- 2 tablespoons tomato paste
- 2 tablespoons minced ginger
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/3 cup SKIPPY® Creamy Peanut Butter
- 4 cups vegetable broth
- 1 teaspoon kosher salt
- To garnish chopped fresh cilantro leaves
- To garnish chopped dry roasted peanuts
Instructions
In large Dutch oven, over medium heat, cook sweet potato, carrot and onion in oil, 10 minutes. Add garlic and jalapeño and cook 2 minutes or until fragrant. Stir in tomato paste and ginger and cook 2 minutes more. Add tomatoes and remaining ingredients. Bring mixture to a boil; reduce heat and simmer 30 minutes, covered. Garnish with cilantro and chopped peanuts, if desired.