Wednesday, February 1, 2012

Tangy Peanut Soup

1 onion sliced (think next time I'll chop instead)
2 cloves garlic, minced (I used a heaping TBS)
2 sweet potatoes, peeled and cut in chunks (I had 2 fairly large ones cut in small chunks)
1 28oz can diced tomatoes
6 cups veggie broth
1/2 cup chunky peanut butter
1 TBS curry powder
1/4 tsp cayenne pepper (I just shook so I'm sure I put in more)
1 cup coconut milk

Add onion, garlic, sweet potatoes and tomato to large crockpot. In separate bowl, whisk together veggie broth, peanut butter, curry and cayenne. Pour mixture over veggies.

Cover and cook on high for about 4-5 hrs (tenderness of potatoes is the deciding factor). Stir in coconut milk, cover and cook another 45-60min on low. Ladle into bowls and garnish with a few crushed peanuts.

This recipe is from "Creative Slow-Cooker Meals" by Cheryl Moeller.

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