Coconut Peanut Soup

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.

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.

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.

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.

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.

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!