Updated: May 4
This Thai inspired soup has a lot going on but definitely worth the chopping time and has amazing health benefits. Ginger contains gingerol which has anti-inflammatory properties and the capsaicin found in cayenne, jalapenos, and chilis is linked to longevity.
Best of all, it's just really delicious!
2 tablespoons olive oil
1 lg. onion, chopped
2 carrots, chopped
3 celery ribs, chopped
1 lg. sweet potato, chopped
1 red bell pepper
1 jalapeño, finely diced
1 med. zucchini, chopped
1 tablespoon fresh grated ginger
1 tablespoon onion powder
1 teaspoon garlic salt
1 tablespoon curry powder
1 tablespoon red curry paste
2 teaspoons coriander
1 teaspoon turmeric
1/2 teaspoon chili flakes
1/8 teaspoon cayenne pepper
1 cup peanut butter
1 14oz can chopped whole tomatoes
4 cups vegetable stock
2 cups unsweetened coconut milk
Garnish options: chopped peanuts, sliced lime, chopped parsley
Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, sweet potato and both kinds of peppers. Cook until vegetables start to brown.
Add zucchini and all spices: ginger through cayenne. Cook until spices become fragrant, about 3-5 minutes.
Add peanut butter and stir until blended. Add tomatoes, with juice and vegetable stock.
Bring to a boil and reduce heat until all veggies are tender.
Add in coconut milk and warm through. Serve with desired garnish.