African Peanut Soup

Serves 6
None Specified

1 1/2 tbsp. olive oil, divided

1 onion, chopped

2 garlic cloves, minced

2 tsp. fresh ginger, peeled, minced

1/2 tsp. red pepper flakes

1 tbsp. curry powder

3 cups sweet potatoes, peeled, diced

2 cups chicken broth

28 oz. canned diced tomatoes

1 lb. ground turkey

1 tsp. salt

1/4 tsp. freshly ground black pepper

2/3 cup chunky peanut butter

1 can unsweetened coconut milk

1 tbsp. brown sugar


1. Heat 1 tbsp. of oil in a large pot over medium heat. Add onion and sauté for 6 min. or until softened. Add garlic, ginger, red pepper flakes and curry powder and cook for 1 more min. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 10 min.

2. In a large skillet, heat the remaining 1/2 tbsp. of oil. Add the turkey and cook, breaking up any clumps with the back of the spoon for 5 min. or until the turkey is cooked through. Season with 1/2 tsp. salt and 1/4 tsp. black pepper. Drain on paper towels.

3. Whisk in peanut butter and coconut milk. Add cooked ground turkey, the remaining 1/2 tsp. salt and brown sugar to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 min.

Excerpted from 300 Sensational Soups by Carla Snyder and Meredith Deeds. © Robert Rose Inc. Reprinted with permission. All rights reserved.