By Rebecca Yang
This is not a traditional American Thanksgiving recipe, but this soup packs an amazing flavor with a punch and will wow your friends and family.
It is hearty, comforting and delicious. It also happens to be both vegetarian and vegan, although you could certainly add meat to this dish (chicken and beef would go well here). This soup honors fall flavors while paying homage to both Thai and West African culinary traditions.
Total Time: 45 minutes, largely unattended
Prep: 15 minutes
Cook: 30 minutes
1 tbsp olive oil
1 tbsp Thai red curry paste
1/2 tsp cinnamon
1 medium red onion, peeled and diced
4 cloves garlic, minced
1 medium sweet potato, peeled and diced
1 large yellow bell pepper, seeded and diced
1 jalapeno, seeded and diced very finely
1/2 lb dried black beans, soaked overnight and cooked until tender
1 quart vegetable broth (or chicken broth)
1/2 cup all-natural peanut butter (or sunbutter for those allergic!)
1/2 cup boiling water
1/2 tsp red pepper flakes
2 tbsp chopped fresh cilantro
3 tsp brown sugar
salt and black pepper, to taste
1. Heat the olive oil in a large soup pot. Add the curry paste and cinnamon. Stir for one minute so that the olive oil gets infused with spices. Add onion, garlic, sweet potato, bell pepper, and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
2. Add the beans and broth. Then add the peanut butter to the mix. Finally, add red pepper flakes.
3. Bring the soup to a boil, then cover and simmer. Cook until veggies are tender, about 25 minutes.
4. Stir in lime juice and brown sugar. Season with salt and black pepper, if needed. Top with chopped cilantro.