Ingredients:
- 1 Tbsp. olive oil
- 4 cloves garlic
- 1 Tbsp. chopped fresh ginger
- 1 large sweet potato
- 1 medium onion
- 1 tsp. cumin
- 1 6 oz. can tomato paste
- 1/2 c. creamy peanut butter
- 6 c. vegetable broth
- 6 c. fresh spinach, chopped
- 4 c. cooked rice
- chopped peanuts, for garnish
Add oil to large soup pot. Heat over medium heat.
Chop ginger and onion. Mince garlic. When the oil is hot, add to pot and saute over medium heat for about 2-3 minutes.
Meanwhile, chop sweet potato. You can peel if you’d like, but I don’t. (Make sure you wash it, though.) Add sweet potato and cumin to the pot. Stir well and cook for another five minutes.
Add tomato paste, peanut butter, and vegetable broth to the pot. Stir well. When the peanut butter and tomato paste are thoroughly combined, cover the pot and turn the heat to high. Once the soup is brought to a boil, reduce heat back to medium-low and cook for 15-20 minutes.
Remove the lid, add in the spinach, and cook for an additional five minutes.
Serve, garnishing with rice and chopped peanuts.
