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African Peanut Soup

African Peanut Soup

From the kitchen of Janet Nickel


1 tablespoon olive oil
1 lb ground turkey
1 medium onion, diced
2 cloves garlic, finely chopped
1 tablespoon finely chopped peeled gingerroot
1 tablespoon curry powder
1/2 teaspoon red pepper flakes
1 can (28 oz) Muir Glen™ Organic Fire Roasted Diced Tomatoes, undrained
2 cups diced peeled sweet potatoes
2 cups chicken broth
1 teaspoon fine sea salt or kosher salt
1/4 teaspoon black pepper
1/3 cup creamy natural peanut butter
1 can (14 oz) unsweetened coconut milk
1 tablespoon packed brown sugar
1 tablespoon lime juice
Cilantro leaves, if desired


  • In 4-quart saucepan, heat oil over medium heat. Add turkey; cook about 5 minutes, breaking up with back of spoon, until no longer pink.
  • Add onion; cook and stir about 4 minutes or until softened. Add garlic, gingerroot, curry powder and red pepper flakes; cook 1 minute longer.
  • Stir in tomatoes, sweet potatoes, chicken broth, salt and pepper; heat to boiling. Cover and simmer 20 minutes, stirring occasionally.
  • Add peanut butter, coconut milk and brown sugar, stirring to combine.
  • Heat to simmering; cook 10 minutes.
  • Add lime juice; stir to combine. Ladle into serving bowls; garnish with cilantro. Serve hot 


Anyone who enjoys Thai peanut sauce will love this addictively good soup. Ground turkey and sweet potatoes stud this coconut milk and curry-infused soup, flavored with just a hint of peanut butter. For a vegetarian version, substitute vegetable broth for the chicken broth,
and leave out the turkey or replace it with cooked garbanzo beans.
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