African Peanut Soup

This soup tastes great the next day. You can always substitute almond butter for peanut butter.

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Ingredients:

Makes about 8 servings

1TBS olive oil
1 medium red onion, finely chopped (about 1 cup)
1 cup finely chopped red or orange pepper
½ cup finely chopped carrots
½ cup finely chopped celery
4 garlic cloves, minced
2 TBS minced fresh ginger
1 TBS curry powder 
1 (14 ½ - ounce) can of diced tomatoes 
1 bay leaf
4 cups chicken broth or vegetable broth
1 large sweet potato 
1 ½  cup shelled edamame beans
¼ cup creamy peanut butter
¼ cup chopped fresh cilantro
1-2 cups baby spinach (optional)
½ tsp. or more salt
Freshly ground pepper

Directions: 

Heat olive oil in a heavy pot. Add onions, pepper, carrots and celery, sauté until soft and translucent, about five minutes. Add garlic, ginger and curry powder and sauté until fragrant, about a minute. Be careful not to brown the garlic. Add tomatoes and the bay leaf and cook, uncovered, until tomatoes are slightly reduced, about three minutes. Add the broth and bring to a boil. Reduce heat, cover and simmer for about 10-15 minutes. Stir in the peanut butter until well combined, add the edamame beans and cook until thoroughly heated. Stir in spinach and cilantro and serve.

Guten Appetit!

Recipe adapted from:
Defy Aging-Eat The Foods You Love  
by Cheryl Forberg