African Peanut Soup

A vegan soup loaded with nutritious healthy ingredients, digestive spices
 and great taste

This soup has it all. The ingredients and spices are good for you and it tastes great—even to carnivores. Children (and the young at heart) will love it, because it is flavored with peanut butter.  Each ingredient and spice is loaded with fiber, protein and antioxidants. The different flavors—ginger, curry and peanut butter—are pleasing to the palate. Whenever I make this soup,  everyone loves it and wants the recipe. 
When I was a vegan years ago, I cut this recipe out of the local paper. It originally comes from:  Stop the Clock! Cooking: Defy Aging-Eat The Foods You Love by Cheryl Forberg .

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