African Peanut Soup
2 T plus 1 t peanut oil, divided
1 T curry powder
2 medium onions, chopped
2 t garlic, minced
2 large sweet potatoes (about 2 pounds), peeled and cut into chunks
2 cups low-salt chicken broth
1 28-oz can of chopped tomatoes
1 lb ground turkey
1 tsp salt, divided
1/4 t black pepper
1/4 t cayenne
1/2 cup chunky peanut butter
1/2 cup low-fat coconut milk
Heat 2 T peanut oil in a large pot over medium heat. Add curry powder and cook, stirring constantly, for one minute. Add the onions and cook, stirring occasionally, for two more minutes. Add garlic. Stir in the sweet potatoes, chicken broth and tomatoes and bring to a boil. Simmer covered 20-30 minutes.
In a large skillet, heat the remaining t of peanut oil. Add the turkey and cook, stirring and breaking up the clumps, until no longer pink. Season with 1/2 t salt and the black pepper. Using a slotted spoon, add cooked turkey to the soup, along with 1/2 t salt, cayenne, peanut butter and coconut milk. Stir to combine. Bring to simmer and cook 20 more minutes. Adjust seasonings as desired.
This soup is even better the next day.