::Tomato Peanut Soup::

Peanut Butter in soup?!
Yes. Absolutely, yes.
{via Canadian Living}

Ingredients

• 1 tbsp (15 mL) butter
  
• 1 onion, diced
• 1 celery stalk, diced
• 1 garlic clove , minced
• 1 tsp (5 mL) grated ginger root, or 1/4 tsp/1 ml ground
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) ground coriander
• 1 pinch cayenne pepper
  
• 1 can 28 oz/796 ml diced tomatoes
• 2 sweet potatoes, peeled and diced
• 5 cups (1.25 L) vegetable stock
• 1/2 cup (125 mL) smooth peanut butter
  
• 2 cups (500 mL) chopped fresh kale or spinash
  
• 1 tbsp (15 mL) lemon juice

Preparation

In large Dutch oven or saucepan, heat oil over medium heat; fry onion, celery, garlic, ginger, salt, coriander and cayenne, stirring occasionally, until softened, about 3 minutes.

Add tomatoes, sweet potatoes and stock; bring to boil. Whisk in peanut butter; reduce heat and simmer until potatoes are tender, about 20 minutes.