This soup is delicious and quick and easy to make.  The leftovers are very welcome so that tells you a lot!

This soup recipe makes 4-6 servings depending on the size. But topping here makes this. Since I whirl it up fresh each time I serve it to the two of us, that is shared in a two serving amounts. (Multiply that if you are serving more of the soup at one time.)

This is not particularly spicy, so if you want it more spicy, include the jalapeno seeds.

Peanut Soup Recipe

2 Tablespoons good olive oil
2 small shallots, finely chopped
2 garlic cloves, finely chopped
1 inch piece of fresh ginger, grated
1 jalapeno (seeded or not) and finely chopped
3 Tablespoons Thai red curry paste
4 cups good veggie broth
1 (14 ounce) can unsweetened full fat coconut milk
1/3 cup creamy peanut butter
2 tablespoons tamari
2 medium sweet potatoes, peeled and cubed
1 bunch dino (lacinato) kale, stem removed and roughly chopped

Heat olive oil in a dutch oven over medium heat. Add the shallots, garlic, ginger and jalapeno, and cook for three minutes, stirring occasionally. Add the curry paste and stir in well for about a minute. Add broth, coconut milk, peatnut butter, and tamari, mixing well. Add the sweet potatoes and bring to a gentle boil. Reduce to low and simmer until the sweet potatoes are tender about 15 minutes. Then add the kale and cook until wilted, about five minutes. Taste and salt if needed.

Meanwhile make the topping:

handful of cilantro
1 green onion thinly sliced
1 tablespoon of sesame seeds
2 table spoons of roasted salted peanuts
1 Tablespoon fresh lime

Chop all this up or whirl it in a food processor, which is what I do. Add half of this each to two bowls, or make more if serving to more people.

Yum!

Enjoy!