African Peanut Soup

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    Here in Nova Scotia, the weather often changes by the minute. One moment it’s bright and sunny, the next heavy cloud cover and rain, sleet or snow. This deliciously warming and satisfying soup is a perfect balance for helping regulate Vata & Kapha dosha.  I’m not sure what magazine this recipe originally came from, but I’ve had it for years. It’s one of my favs and such a great soup to make this time of year. These cooler, damper and darker days can leave the body, and mind feeling heavy, dull and somewhat lethargic. The foods that we eat can and do greatly impact our moods and energy and this warm nourishing meal, with a little spicy kick, can help to lift your spirits and brighten your day. Enjoy!

    African Peanut & Sweet Potato Soup (vegan)

    Serves 8.

    Time to prepare: approx 20mins


    • 1 1/2 tsp coconut oil (olive oil is a fine substitute)

    • 2 cloves of garlic, minced

    • 1 large yellow onion, diced

    • 1 tbsp fresh ginger, grated

    • 4 cups low-sodium vegetable broth (making your own is so yummy!)

    • 4 cups diced tomatoes (I often use canned Hunts brand of fire-roasted tomatoes)

    • 2 sweet potatoes, peeled and diced

    • 1/2 cup smooth peanut butter (no alternatives – sorry to those with nut allergies 🙁 )

    • 2 tsp ground cumin

    • 2 tsp ground coriander

    • 1/4 tsp rock salt

    • 1/4 tsp ground cayenne

    • 1/4 tsp ground cinnamon

    • 6 cups chopped Swiss chard

    (I included a booster of 1/4 tsp of ground cardamom for added digestive support).

    You can then blend all ingredients together in a blender until smooth if you like, or eat it as is. Sprinkle with dry roasted peanuts, green onions or cilantro and ENJOY!