Spiced Peanut & Sweet Potato Soup
Author: 
 
Ingredients
  • 1 ½ -2 tsp Rich & Creamy MELT
  • 1 large yellow onion, diced
  • 1 teaspoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 sweet potatoes, peeled and diced
  • 4 cups reduced-sodium vegetable broth
  • 4 cups canned unsalted diced tomatoes with juices
  • ½ cup natural unsalted smooth peanut butter
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ¼ tsp salt
  • ¼ tsp cayenne ground pepper
  • ¼ tsp ground cinnamon
  • 12 ounce bag rainbow chard
Instructions
  1. In a large Dutch oven, heat MELT medium-high.
  2. Add onion, garlic and ginger and cook, stirring frequently, until softened, about 3 minutes.
  3. Stir in potatoes, broth, tomatoes, 1 cup water, peanut butter, cumin, coriander, salt, cayenne and cinnamon.
  4. Bring to a boil, then reduce heat to medium. Cover and simmer, stirring occasionally, until potatoes are tender, about 12 minutes.
  5. Stir in chard and simmer until wilted, about 2 minutes.

 

Recipe Categories: Gluten Free, Main Dishes, and Rich & Creamy MELT Organic Recipes.
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