Peanut soup

Ingredients

• ½ cup coconut oil
• 4 carrots, cut in ½-finger size
• 4 cloves garlic, chopped
• 2 large sweet potatoes, cubed
• 1 large onion, diced
• 2 tablespoons tomato paste
• 1 tablespoon paprika
• ½ tablespoon cayenne pepper
• ½ tablespoon cumin
• 2 fresh thyme sprigs
• 1 large can chickpeas, drained and rinsed
• 5 cups stock of your choice or water
• ¾ cup creamy low fat peanut butter
• Fine salt and freshly ground black pepper to taste

Directions

In a large pot over medium heat, heat the coconut oil. Add the carrots, garlic,  sweet potatoes and onions and mix well. Stir in the tomato paste, paprika, cayenne, cumin, thyme sprigs, chickpeas, salt and black pepper and mix well. Add the stock, making sure the level of the stock is above the veggies in the pot. Add additional salt and pepper to taste.

Cover and bring to boil. Reduce the heat and simmer until the veggies are tender, 20 to 25 minutes. Turn off the heat but leave the pot on the stove. Stir in the creamy peanut butter, mix well and let sit for 5 minutes before serving.

— By Nia, Rutgers University