Coconut Peanut Soup with Sweet Potato & Red Quinoa

Coconut Peanut Soup

with Sweet Potato & Red Quinoa

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dinner

We love this soup because it’s hearty, healthy, and loaded with goodies. Coconut milk adds a decadent touch white the red quinoa adds a punch of protein and great texture. Inspired by African groundnut soup, this soup incorporates spicy and cooling flavors, but leave out the jalapeno if you’re sensitive to spice.

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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
760
FAT
37g
CARBOHYDRATES
88g
PROTEIN
24g

MAIN INGREDIENTS

  1. ½ cup red quinoa
  2. 1 shallot
  3. 4 garlic cloves
  4. 1 oz fresh ginger
  5. 1 jalapeño
  6. 1 sweet potato
  7. 5.5 oz coconut milk
  8. ⅓ cup peanut butter
  9. 6 oz kale
  10. ½ oz fresh cilantro
  11. 1 lime
  12. 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition.
Allergens: tree nuts, peanuts
Nutrition

TOOLS

  • Large pot
  • Small saucepan

INSTRUCTIONS

1
Cook the quinoa
Combine the red quinoa, 1 cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.
2
Prepare the vegetables
Peel and thinly slice the shallot. Peel and mince the garlic and ginger. Trim, deseed, and thinly slice the jalapeño. Peel and dice the sweet potato.
3
Cook the aromatics
Place a large pot over medium-high heat with 2 tsp vegetable oil. Add the minced garlic, minced ginger, sliced shallot, and just half the chopped jalapeño. Cook until vegetables are aromatic and softened, about 1 to 2 minutes.
4
Simmer the soup
Add the coconut milk, peanut butter, 1½ cup water, and 1½ tsp salt to the pot. Whisk to combine, then add the diced sweet potato. Bring soup to a boil, then reduce heat to low and simmer until sweet potatoes are tender, about 9 to 11 minutes. Destem the kale and roughly chop the leaves. Roughly chop the cilantro. Halve the lime and cut half into wedges.
5
Add the greens
Add the chopped kale and just half of the chopped cilantro to the pot with the soup and cook until the kale wilts, about 3 to 4 minutes. Add the juice from just half the lime to the soup, stir to combine, and remove from the heat.
6
Serve
Divide the red quinoa between large, shallow bowls. Ladle in the coconut peanut soup. Top with remaining chopped jalapeño and cilantro. Serve with lime wedges. Soup’s on!