Spicy Peanut Vegetable Soup

This Thai inspired soup has a lot going on but definitely worth the chopping time and has amazing health benefits. Ginger contains gingerol which has anti-inflammatory properties and the capsaicin found in cayenne, jalapenos, and chilis is linked to longevity.

Best of all, it's just really delicious!

Spicy Peanut Vegetable Soup.pdf

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Serves 12

Ingredients:

• 2 tablespoons olive oil

• 1 lg. onion, chopped

• 2 carrots, chopped

• 3 celery ribs, chopped

• 1 lg. sweet potato, chopped

• 1 red bell pepper

• 1 jalapeño, finely diced

• 1 med. zucchini, chopped

• 1 tablespoon fresh grated ginger

• 1 tablespoon onion powder

• 1 teaspoon garlic salt

• 1 tablespoon curry powder

• 1 tablespoon red curry paste

• 2 teaspoons coriander

• 1 teaspoon turmeric

• 1/2 teaspoon chili flakes

• 1/8 teaspoon cayenne pepper

• 1 cup peanut butter

• 1 14oz can chopped whole tomatoes

• 4 cups vegetable stock

• 2 cups unsweetened coconut milk

Garnish options: chopped peanuts, sliced lime, chopped parsley

Directions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, sweet potato and both kinds of peppers. Cook until vegetables start to brown.

2. Add zucchini and all spices: ginger through cayenne. Cook until spices become fragrant, about 3-5 minutes.

3. Add peanut butter and stir until blended. Add tomatoes, with juice and vegetable stock.

4. Bring to a boil and reduce heat until all veggies are tender.

5. Add in coconut milk and warm through. Serve with desired garnish.