Curry Peanut Soup

[shanmonster]

I based this off a soup recipe from the December 2010 issue of Oxygen.

2 Tbsp Tamari soy sauce
1 large onion, chopped
2 small sweet potatoes, chopped
1 large carrot, cut into half moons
1 celery stalk, thinly sliced
1/2 red bell pepper, diced
1 lb small shrimp, cleaned and deveined
1 small can of tomatoes
4 cups vegetable stock
1 15-oz can of chick peas, rinsed and drained
1/2 cup chopped fresh cilantro
3 Tbsp natural peanut butter
2 tsp curry powder
1 tsp coriander
1 tsp ground cumin
1/2 tsp dried chili pepper

- Heat 1/2 cup water and soy sauce in a large pot.
- Add onion and sweet potatoes, cooking on high for 5 minutes, stirring occasionally.
- Add carrot, celery, and pepper. Cover and cook for 3 minutes, stirring occasionally.
- Add shrimp and cook until white (about 5 minutes).
- Stir in tomatoes, stock, chick peas, and cilantro
- Blend peanut butter with 1/3 cup water, curry, coriander, cumin, and chili pepper. Add to soup.
- Stir to blend well. Cover and simmer for 10 minutes. Then it's done. Yum!

I believe this soup would also be good with chicken or pork instead of shrimp.