Thai Coconut Peanut Soup

Ingredients for Soup: 3 tbsp of Oil 1 cup chopped onion 1 finely chopped jalapeno (Remove seeds if you prefer a milder heat) 1 large clove garlic, minced 6 tbsp Thai red curry paste 1 large sweet potato, peeled and chopped into cubes

1 14oz can of coconut milk 3 cups chicken broth (Vegetable broth can be substituted if you wish) 1/2 cup smooth peanut butter Cayenne Pepper, to your liking 3 tbsp minced fresh cilantro, plus additional for garnish Handful of crushed peanuts for garnish Salt, to your liking Squeeze of Lime

Ingredients for Peanut Butter Croutons: (Optional) 4 Slices of a bread of your choice 1/3 Cup of Peanut Butter 1 Tbsp Red Pepper Flakes

Heat oil in a saucepan over medium heat. Add onion and saute until just softened. Add jalapeno and garlic. Mix in in curry paste. Add chopped sweet potato, coconut milk and broth. Cover and cook until sweet potato is very soft, about 20 minutes. Puree with a hand blender or in several batches in a

regular blender Stir in peanut butter, cilantro, and a generous pinch of salt. Stir, and adjust salt to taste. Add cayenne or red pepper if additional heat is desired Toast slices of bread, either in a pan or in a toaster until they are very crisp Spread with Peanut Butter and

sprinkle red pepper flakes, if desired. Close the sandwich Slice into 1 inch cubes. Garnish your individual bowls before serving.

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