Curried Peanut Soup with Sweet Potatoes, Red Bell Peppers, & Bok Choy

This savory soup is a great recipe for these early spring evenings, utilizing many ingredients that are just coming into peak season. Onion, garlic, red bell peppers, ginger, garlic, sweet potatoes, and carrots are all sautéed in our California EVOO before being joined by coconut milk, broth, and our newest product... Asian Peanut Sauce. A little smoked paprika and cumin highlight the natural flavors of the veggies as well as the sweet-savory peanut sauce. Some steamed white rice, chopped peanuts, and fresh cilantro bring everything together for a hearty and delicious meal, perfect for lunch or dinner.

Serves 4

Ingredients:

2 tablespoons Gil’s California Extra Virgin Olive Oil

1/2 cup yellow onion, peeled and diced

2 tablespoons fresh ginger, peeled and minced

4 garlic cloves, peeled and minced

1 1/2 cups sweet potatoes, peeled and diced

1 cup red bell pepper, diced

1/2 cup carrots, peeled and diced

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 cup Gil’s Asian Peanut Sauce

1 cup unsweetened coconut milk

4 cups chicken or vegetable broth

3 tablespoons tomato paste

1 tablespoon soy sauce

2 cups baby bok choy, chopped

San Fran Sea Salt and black pepper, to taste

2 cups steamed white rice

2 tablespoon fresh cilantro, chopped

2 tablespoon roasted peanuts, chopped

Instructions

Heat oil in a large pot over medium-high heat. Once hot, add the onion, ginger, garlic, sweet potatoes, bell pepper, and carrots, stir to combine, and sauté for 2 minutes. Add the cumin and paprika, stir to combine, and continue to sauté for 1 minute more. Add the peanut sauce, coconut milk, broth, tomato paste, and soy sauce to the pot, stir to combine with the veggies, and bring to a simmer. Once simmering, reduce heat to low, and cook for 20-30 minutes, stirring occasionally, until the sweet potatoes are tender. Add the bok choy to the pot, stir to combine, and cook for another 5 minutes or until the bok choy is tender-crisp. Portion soup into bowls and serve with steamed rice. Garnish bowls with cilantro and chopped peanuts before serving.