Creamy Tomato & Peanut Soup

What you need:

• 1 tbsp avocado oil (or ghee)
• 1 large onion, chopped
• 2-3 garlic cloves, minced
• 2 tsp smoked paprika
• 1/2 tsp turmeric (or more to taste)
• 1 tsp chili flakes (or less to taste)
• 2 sweet potatoes, cubed (about 3 cups)
• 2 1/2 cups fire-roasted diced tomatoes, with juice (use a 796ml can)
• 1/4 cup sun-dried tomatoes*, chopped
• 1/2 cup raw peanuts, coarsely chopped
• 1/2 tsp sea salt
• 1 3/4 cup canned coconut cream (use 400 ml can)
• 1 cup bone broth (or water)
• 1/2 cup all natural peanut butter
• 4 cups spinach, coarsely chopped
• fresh cilantro (optional for topping)

*To soften, immerse in boiling water for a few minutes. If they are in olive oil, then drain before adding to soup.

What you do:

1. Heat the avocado oil in a large saucepan over medium-high heat. Add onions and garlic and cook until softened. Add the paprika, turmeric and chili flakes. Stir and continue cooking for a minute until fragrant.
2. Add all the sweet potatoes, canned tomatoes, sun-dried tomatoes, peanuts, and bone broth. Mix and bring to a boil, then lower to a simmer. Continue simmering for about 20 minutes or until the sweet potatoes are soft.
3. Add the peanut butter and coconut cream. Stir and continue cooking for a minute or two.
4. Turn off the heat, add the spinach and stir until wilted. Taste and adjust seasonings.
5. Serve into soup bowls and top with more chopped peanuts and fresh cilantro. Enjoy!

Nutrient Information Per Serving:
Fat 32g     Carbs 29g     Fibre 6g     Sugar 12g     Protein 13g

Culinary Tips:

• If you have a peanut allergy, then feel free to substitute with almonds and almond butter, or with sunflowers and sunbutter.
• You can use coconut milk if you cannot find coconut cream.
• Refrigerate or freeze any leftovers.

Bon appétit!