Ingredients
2 medium carrots, chopped1 small onion, chopped2 tablespoons olive oil2 garlic cloves, minced1 large sweet potato, peeled and cubed1/2 cup chunky peanut butter2 tablespoons red curry paste2 cans (14-1/2 ounces each) vegetable broth1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained1 bay leaf1 fresh thyme sprig1/2 teaspoon pepper1/2 cup unsalted peanuts
Preparation
In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer.
Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper.
Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended.
Sprinkle with peanuts.
