I've been saying for years that I wanted to start my blog but I have dedicated that 2016 to the year that I am actually going start posting to my blog....regularly (you can all keep me accountable).  So tonight this recipe is brought you by to Sur La Table. This recipe was sent to me yesterday by the lovely people at Sur and after reading it I knew I needed to make it.  So tonight after work I made a quick trip to Trader Joes and picked up what I needed.  I made a frew minor tweeks to the original recipe (don't worry I didn't change it too much).  This soup is great for a cool night.  Its super filling but somewhat heatlthy so I didn't feel guilty eating it (except for the amazing egg bread I had with it).  I hope you all enjoy!  Its going to make great leftovers, can we say lunch for the week?


Senegalese Sweet Potato and Peanut Soup

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, cut into small dice
• 3 ribs celery, cut into small dice
• 3 large carrots, peeled cut into small dice
• 2 medium sweet potatoes, peeled and cut into medium dice
• 4 large cloves of garlic, minced
• 2 tablespoons minced ginger
• 1 medium jalapeño, seeded and finely diced (or more if you like more spice)
• 1 bunch cilantro stems minced, leaves set aside for garnish
• 4 cups low-sodium vegetable broth
• 1 (28-ounce) can crushed tomatoes with juice
• ⅔ cup creamy (all natural, no sugar added) peanut butter
• 1 (12-oz) can coconut milk
• 7 oz baby spinach, roughly chopped
• Kosher salt and freshly ground black pepper

Directions:

In a Dutch oven heat the oil over medium heat until shimmering. Add the onions, celery and carrots and sauté until onions are translucent. Add the sweet potatoes, garlic, ginger, jalapeños and cilantro stems and sauté until fragrant, 1 to 2 minutes. Stir in vegetable broth and chopped tomatoes and simmer until sweet potatoes are tender, about 30 minutes.

Turn soup down to low and use and immersion blender to blend till mostly creamy but leave some chunks.  Add peanut butter and coconut milk, stir until thoroughly combined and peanut butter has melted. Add chopped spinach and cook for about 1 minute to wilt spinach. Taste and adjust seasoning with salt and pepper.

To serve: Divide soup between 4 soup bowls and garnish with cilantro leaves.

ENJOY!!!!