Sunday, July 10, 2011


yep, good, even in the summer months



3 Tbsp. soy sauce
1 onion, sliced
2 small sweet potatoes or yams, peeled and diced (about 2 cups)
1 large carrot, thinly sliced
1 celery stalk, thinly sliced
1 red or green bell pepper, diced
1 (15 oz.) can crushed tomatoes
3-4 cups vegetable stock
1 (15 oz.) can garbanzo beans
1/2 cup chopped fresh cilantro
3 Tbsp. peanut butter
1-2 tsp. curry powder


Heat 1/2 cup of water and the soy sauce in a large pot.  Add onion and sweet potatoes.  Cook over high heat, stirring occasionally, for 5 minutes.

Stir in carrot, celery, and bell pepper.  Cover and continue cooking another 3 minutes, stirring occasionally. 

Add the tomatoes, stock, garbanzo beans and cilantro.

Blend the peanut butter with 1/3 cup of water then add it to the soup along with the curry powder.  Stir to mix.

Bring to a simmer, then cover and cook 20 - 30 minutes.  

Serves 6 

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