- 1 Tbsp. vegetable oil
- 1 onion, chopped
- 2 lbs. (about 3 medium) sweet potatoes
- 4 cloves garlic
- 1 inch ginger piece, grated
- 4 cups chicken or vegetable broth
- 1 (28 oz.) can diced tomatoes
- 1 cup chunky peanut butter
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/4 tsp. crushed red pepper flakes
- 3 cups chopped kale
- Cilantro for garnish
- Roasted peanuts for garnish
- In a large pot, heat vegetable oil over medium heat. Add onion and cook until soft, 3-4 minutes.
- Meanwhile, peel and dice sweet potatoes. Add to onions. Stir. Cook for 5 minutes stirring occasionally.
- Add garlic and ginger. Cook 30 seconds.
- Add broth, tomatoes, peanut butter, cumin, salt, and red pepper flakes. Stir and heat to a boil.
- Add kale. Reduce to a simmer and cook for 15 minutes, until potatoes are very soft. Mash some sweet potatoes with a spoon to thicken the soup.
- Garnish with cilantro and peanuts.
- If you want to add chicken, cube 1 pound of boneless, skinless chicken thighs or chicken breast into 1-inch pieces and sauté the chicken until almost cooked through then remove from the pan and set aside and add back into the pan after adding the ginger and garlic.
- If you want to add chickpeas, add 2 (16 oz.) cans of chickpeas that you’ve drained and rinsed when you add the kale.