With smokey cumin, garlic, clove, and a slightly sweet honey peanut broth, this healthy soup is irresistible!
1/2tspcayenne peppersee note
2medium sweet potatoes
1/4cupnatural peanut butter
Cut sweet potatoes into 1/2 inch cubes (see note), dice carrots and chop kale, removing large stems. Set aside.
Heat olive oil on medium heat in large pot.
Add garlic and ginger and cook 1 minute, stirring constantly.
Add clove, salt, cayenne and cumin. Continue cooking, stirring frequently, until spices are fragrant- about 1 to 2 minutes.
Add remaining ingredients to the pot and bring to a boil.
Reduce to a simmer over low heat.
Cook until sweet potatoes and carrots are tender- approximately 15 to 20 minutes.
Serve over brown rice or enjoy as is!
*The smaller you dice the potatoes and carrots, the quicker the cooking time. There's no need to peel the sweet potatoes, just scrub them down to save on prep time. *Use cayenne to taste. We love to add 1 tsp, but it can be omitted completely for those who don't like any heat.