This dish has a peanut butter and red thai curry paste base for the broth so it is THICK and CURRY and NOT a cleansy-ish soup in any way with the exception that it makes you feel good and for that reason I like it. So there.
½ cup water or broth
1 Tblsp. Thai Kitchen curry paste - Hot/Mild to taste
½ Tsp. cinnamon
1 Red Onion - diced
4 Cloves Garlic - minced
¼ Jalapeno, de-seeded and minced (use gloves/be careful!)
1 Sweet Potato or Yam, peeled - diced
1 Bell Pepper Any Color - diced
1 ½ cups cooked black-eyed peas/white/kidney or black beans (1 can), rinsed, drained
4 cups vegetable broth
1/2 cup 100% natural peanut butter melted with 1/2 cup boiled hot water
1/2 teaspoon crushed hot red pepper flakes
2 tablespoons chopped fresh cilantro
1 Lime Juiced
2-3 teaspoons organic brown sugar or raw agave nectar, to taste
Sea salt and black pepper, to taste
Chopped fresh cilantro or parsley
Melt the peanut butter in a medium bowl with ½ cup boiled water, stir to incorporate and set aside.
Heat water in large soup pot. Add the curry paste and cinnamon; stir for a minute. Add ½ cup water or broth, the onion, garlic, jalapeno, sweet potato and sweet bell pepper. Stir, cover and cook the veggies on medium-low for 5-7 minutes, until softened.
Add beans & simmer on high until everything is blended well about 30 mins.
Turn off the burner, add in lime juice and sugars, agave and finalize fresh topping flavors.
Serve warm. Bon Apetit!