Peanut butter sounds like a strange ingredient to base a soup on, but believe us, it works. This mouth-watering soup tastes nothing like a PB & J; rather, its blend of curry spices, sweet potato and fresh ginger gives it a unique, complex flavor that will have you making it again and again.
- 1½ tbsp (22 mL) olive oil, divided
- 1 lb (500 g) lean ground turkey
- 1 tsp (5 mL) salt, divided
- ¼ tsp (1 mL) freshly ground black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp (10 mL) minced gingerroot
- ¼ tsp (1 mL) hot pepper flakes
- 1 tbsp (15 mL) curry powder
- 1 can (28 oz/796 mL) diced tomatoes, with juice
- 3 cups (750 mL) diced peeled sweet potatoes
- 2 cups (500 mL) chicken stock
- 1 can (14 oz/400 mL) unsweetened coconut milk
- 2/3 cup (150 mL) chunky peanut butter
- 1 tbsp (15 mL) packed brown sugar
1. In a large pot, heat 1½ tsp (7 mL) of the oil over medium heat. Add turkey and sauté, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes. Season with ½ tsp (2 mL) of the salt and the black pepper. Remove with a slotted spoon to a plate lined with paper towels.
2. Drain the fat from the pot, add the remaining oil and heat over medium heat. Add onion and sauté until softened, about 6 minutes. Add garlic, ginger, hot pepper flakes and curry powder; sauté for 1 minute. Add tomatoes with juice, sweet potatoes and stock; bring to a boil. Cover, reduce heat to low and simmer gently until potatoes are almost tender, about 10 minutes. Whisk in coconut milk and peanut butter. Return turkey to the pot and stir in brown sugar and the remaining salt; simmer until sweet potatoes are tender and flavors are blended, about 20 minutes. Taste and adjust seasoning with salt and black pepper, if necessary.
3. Ladle into heated bowls.