Serves 6
Ingredients:
- 1 Tbsp olive oil, divided
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 Tbsp fresh ginger root, peeled and minced
- 1 Tbsp curry powder
- pinch red pepper flakes (or a lot more cayenne – 1-2 tsp)
- 3 c peeled and diced sweet potatoes
- 2 c chicken broth
- 1 (28 oz) can diced tomatoes
- 1 lb ground turkey (or use canned chickpeas for vegie version)
- 1 tsp salt, divided
- 1/4 tsp freshly ground black pepper
- 1/2 chunky peanut butter
- 1 (14 oz) can unsweetened lite coconut milk
- 1 Tbsp brown sugar
- chopped cilantro as garnish (optional)
- chopped unsalted peanuts as garnish (optional)
Heat 1/2 Tbsp oil in a large pot over medium heat. Add onion and saute for 6 minutes or until softened. Add garlic, ginger, curry powder and red/cayenne pepper, and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes and bring soup to a boil. Simmer, covered, 10 minutes.
In a large skillet, heat the remaining 1/2 Tbsp oil. Add the turkey and cook, breaking up clumps, until the turkey is cooked through. Drain and season with salt and pepper.
Whisk the peanut butter and coconut milk into the turkey. Add this mixture and the brown sugar to the soup, stirring to combine. Bring to a simmer and cook for 20 minutes. Garnish with cilantro and peanuts, if desired.
- Calories: 410
- Fat 23 g
- Carbs 31 g
- Protein 25 g
- fiber 6 g