Spicy Peanut Soup

Name: Spicy Peanut Soup
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 7 servings.
Ingredients: 2 medium carrots, chopped; 1 small onion, chopped; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 large sweet potato, peeled and cubed; 1/2 cup chunky peanut butter; 2 tablespoons red curry paste; 2 cans (14-1/2 ounces each) vegetable broth; 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained; 1 bay leaf; 1 fresh thyme sprig; 1/2 teaspoon pepper; 1/2 cup unsalted peanuts

After enjoying a spicy peanut soup at a little cafe, I knew I had to try to duplicate it at home. I think my version comes pretty close. It's the best way I know to chase away winter's chill. —Lisa Meredith, Eagan, Minnesota

Ingredients

2 medium carrots, chopped
1 small onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 large sweet potato, peeled and cubed
1/2 cup chunky peanut butter
2 tablespoons red curry paste
2 cans (14-1/2 ounces each) vegetable broth
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 bay leaf
1 fresh thyme sprig
1/2 teaspoon pepper
1/2 cup unsalted peanuts

Directions

In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer.
Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper.
Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended.
Sprinkle with peanuts.