African Peanut Soup
  • 1 Tbsp extra-virgin olive oil
  • 1 medium onionpeeled and diced
  • 2cloves garlicpeeled and crushed
  • 1 Tbsp peeled and grated fresh gingerroot
  • 1 1/2tsp ground cumin
  • 1/2tsp ground coriander
  • 4cups diced butternut squash
  • 1cup Peeled and Diced Carrots
  • 5cups low-sodium vegetable or chicken stock
  • 14oz can crushed tomatoes
  • 1in chipotle pepperadobo saucefinely diced
  • 1/2cup natural peanut butter
  1. In large saucepan over medium heat, add olive oil and onions. Sauté for 5 minutes. Add in garlic, gingerroot, cumin, and coriander. Cook for 1 minute, or until spices become fragrant. Add in butternut squash, carrots, broth, tomatoes, and pepper. Bring to a boil, then simmer until vegetables are soft, approximately 30 minutes.
  2. At this point, add in peanut butter and stir until combined. Serve immediately.
Recipe Notes

Per serving: 281 calories; 13 g protein; 13 g total fats (2 g sat fat); 31 carbohydrates (9 g sugars, 7 g fiber); 228 mg sodium