Sweet Potato Spinach Soup

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Ingredients:

  • 2 tsp coconut oil
  • 1 yellow onion
  • 1 large sweet potato
  • 1 tbsp grated fresh ginger
  • 2 tsp ground coriander
  • 1/4 tsp cayenne
  • 14 oz diced tomatoes, drained
  • 2 tbsp Bragg’s Liquid Aminos
  • 1/3 cup creamy peanut butter
  • 4 cups low sodium veggie broth
  • Salt and ground pepper
  • 1 1/2 cups coconut milk
  • 4 cups fresh baby spinach
  • 1/4 cup chopped peanuts

Directions:

Heat the oil in a large pot over medium heat. Add the onion and sweet potato. Cover and cook until softened, about 5 minutes. Stir in the ginger, coriander, and 1/4 tsp cayenne or to taste. Add the tomatoes and soy sauce.

In a small bowl, combine the peanut butter with 1 cup of the broth, stirring until smooth. Stir the peanut butter mixture into the soup, then add the remaining broth and season to taste with salt and pepper. Bring to a boil, reduce the heat to low, and simmer until the vegetables are tender, 10 to 15 minutes.

Stir in the coconut milk and spinach and cook until the spinach is wilted, about 3 minutes. Serve hot, sprinkled with the chopped peanuts.

Sweet Potato Spinach Soup

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