Spicy Sweet Potato Peanut Soup with Kale Pesto
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
 
Ingredients
Soup
  • 2 tbsp. olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 inch piece fresh ginger, grated or minced
  • 1 stalk celery, chopped
  • 1 large carrot, peeled and chopped
  • 2 large sweet potatoes, peeled and chopped
  • ¼ cup peanut butter (creamy, natural/no sugar added)
  • 6 cups chicken broth
  • 1 tsp. salt + more to taste
  • 1 tbsp. chili paste (sambal oekek) or Sriracha
Kale Pesto
  • 3 cups loosely packed baby kale
  • ½ lemon, juiced
  • 2 cloves garlic
  • ⅓ cup pumpkin seeds
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 tsp. nutritional yeast (optional)
  • ¼ cup olive oil
Instructions
  1. In a large pot, heat 2 tbsp. olive oil. Add onion, garlic, ginger, celery, and carrot and cook until onions are translucent.
  2. Add sweet potatoes, chicken broth, salt, and peanut butter. Bring to a simmer and cook until sweet potatoes are tender.
  3. Meanwhile, in a food processer, add kale, lemon juice, garlic, pumpkin seeds, salt, pepper, and nutritional yeast (if using). While blending together, drizzle olive oil in from the top. Taste and add more salt if desired.
  4. When sweet potatoes are tender, blend soup using an immersion blender or in batches with a high-speed blender.
  5. Return soup to pot and stir in chili paste or Sriracha. Stir and taste. Add more spice if you're feeling brave!
  6. Serve soup topped with pesto and a dollop of sour cream, if desired.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/spicy-sweet-potato-peanut-soup-with-kale-pesto/