Spicy Peanut Soup

After enjoying a similar dish at a little cafe, I knew I had to try to duplicate this soup at home. I think my version comes pretty close. It’s the best way I know to chase away winter’s chill.

—Lisa Meredith, St. Paul, MN

Prep: 35 min. • Cook: 20 min. • Makes: 7 servings

• 2 medium carrots, chopped
• 1 small onion, chopped
• 2 Tbsp. olive oil
• 2 garlic cloves, minced
• 1 large sweet potato, peeled and cubed
• ½ cup chunky peanut butter
• 2 Tbsp. red curry paste
• 2 cans (14 ½ oz. each) vegetable broth
• 1 can (14 ½ oz.) fire-roasted diced tomatoes, undrained
• 1 bay leaf
• 1 fresh thyme sprig
• ½ tsp. pepper
• ½ cup unsalted peanuts

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

1 cup: 276 cal., 18g fat (3g sat. fat), 0 chol., 932mg sod., 22g carb. (9g sugars, 4g fiber), 8g pro.