The following recipe and photography were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com or in her cookbook, One Pan Whole Family.
I love how the peanut butter thickens this soup and how the little chunks of peanut in the peanut butter add texture. Don’t use a fancy peanut butter for this soup. Whatever is in your panty will be just fine.
It’s that easy: It’s so easy to peel ginger when you use a spoon to scrape away the thin skin and you don’t waste as much as you do with a knife. You can also grate it instead of chopping (but then you have to clean the grater).
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 thumbnail-sized piece fresh ginger, peeled and minced
- 2 large sweet potatoes, peeled and diced
- 2 Tbsp. olive oil
- 1/4 tsp. red pepper flakes
- 1 Tbsp. curry powder
- Salt and freshly ground black pepper
- 1 lb. ground turkey
- 3 cups chicken broth
- One 28 oz. can diced tomatoes
- 1 cup chunky peanut butter
- 1 13.5 oz. can unsweetened coconut milk
- 1 Tbsp. brown sugar
- Juice of 1 lime
- 2 Tbsp. chopped cilantro
- On a large cutting board, chop the onion, mince the garlic and ginger and peel and dice the sweet potatoes.
- Heat the oil in a large pot over medium heat. When the oil shimmers, add onion, garlic, ginger, pepper flake, curry powder, 1/2 tsp. salt and a few grinds of pepper and sauté for 2 minutes or until the onion begins to soften.
- Crumble in the turkey and another 1/2 tsp. salt and a few grinds of pepper, breaking it up into small pieces as it cooks.
- Stir in sweet potatoes, chicken broth and tomatoes and bring soup to a boil. Reduce the heat to low and simmer, covered, for 10 minutes.
- Stir in the peanut butter, coconut milk and brown sugar. Bring mixture to a simmer and cook for 10 more minutes or until potatoes are tender and flavors have blended.
- Taste and season with more salt, pepper or brown sugar, if needed. Squeeze in half the lime juice for more zip, taste and add more if needed.
- Ladle the soup into heated serving bowls and garnish with the cilantro.
Variation: Use cubed winter squash instead of sweet potato for a change of pace.