Gluten-Free, Vegan, Serves 6

• 1 tablespoon coconut oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon red curry paste
• 1 large sweet potato, peeled and diced
• 6 cups vegetable broth (gluten-free)
• 1/2 cup creamy peanut butter
• 1 can (14 oz) coconut milk
• 2 cups chopped kale
• 1 tablespoon coconut amino
• 1 tablespoon maple syrup
• Juice of 1 lime
• Salt and pepper to taste
• Crushed peanuts and sliced green onions for garnish

Directions:

In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Stir in the minced garlic, grated ginger, and red curry paste. Cook for another minute until fragrant. Add the diced sweet potato to the pot and stir to coat it with the spices and aromatics. Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and let the sweet potato simmer for about 10-12 minutes until tender. In a separate bowl, whisk together the creamy peanut butter and coconut milk until well combined.

Add the peanut butter and coconut milk mixture to the pot, stirring to incorporate it into the soup. Stir in the chopped kale, soy sauce, and maple syrup. Let the soup simmer for an additional 5-7 minutes until the kale is wilted and tender. Stir in the lime juice, and season the soup with salt and pepper to taste. Ladle the Spicy Peanut Soup with Sweet Potato and Kale into bowls and garnish with crushed peanuts and sliced green onions. Serve the soup hot, and enjoy the rich and flavorful combination of peanuts, spices, and vegetables!