Author Notes: I’ve loved this soup since first trying a version of it at The Colophon Cafe in Bellingham, Washington many years ago. This is how I make it. —WinnieAb
Serves: 4-6
Ingredients
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2
tablespoons coconut oil
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2
medium onions, peeled and chopped
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2
red or green peppers, diced
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3
garlic cloves, peeled and minced
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1
tablespoon fresh ginger, peeled and minced
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1
28 oz. can of chopped tomatoes, with juice
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8
cups homemade or store-bought chicken stock
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1
large sweet potato, peeled and diced
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1/2
teaspoon crushed red pepper
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1/2
teaspoon black pepper
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1/2
cup uncooked brown rice
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2/3
cup organic peanut butter (smooth or chunky)
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4
tablespoons unsalted peanuts, chopped, for garnish
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4
tablespoons cilantro, for garnish
Directions
- Heat coconut oil in a large soup pot. Add onions, peppers, garlic and ginger and cook until fragrant and soft, about 5 minutes.
- Add tomatoes and juice, sweet potato, broth, pepper flakes, and pepper. Simmer about 15 minutes, uncovered, over low heat.
- Add rice, cover, and cook over low heat. After about 30 minutes, check to see that rice is cooked, and remove from heat.
- Whisk in the peanut butter. Serve garnished with chopped peanuts and cilantro.