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Christian Vegetarian Association Presents:
Take Heart!
Spicy Peanut Soup

1 medium cauliflower, roughly chopped
1 large sweet potato, roughly chopped (regular potatoes or squash work too)
4 cups veggie broth
1 medium onion, chopped
1 (big) can tomatoes
1/2 - 1/3 cup natural peanut butter
2 tablespoons grated fresh ginger
2 tablespoons minced garlic
1 teaspoon cayenne pepper or to taste
Salt to taste
1/4 cup unsalted peanuts
1/4 cup unsweetened coconut
- In 2 tablespoon of olive oil, sauté onion until soft. Add sweet potato and cauliflower, sautéing for a couple of minutes, stirring to ensure they don't burn.
- Add stock and cook on medium heat for about 10 minutes or until cauliflower and potato are reasonably soft.
- Add tomatoes, ginger and garlic. Blend everything with a hand blender for at least two minutes (until smooth).
- Add peanut butter and cayenne and blend thoroughly. Salt to taste (I usually add about a tsp). Reduce heat to minimum and simmer while preparing garnish.
- In a dry pan, toast peanuts and coconut on medium heat until coconut begins to brown... not too long as it will continue to brown once removed from heat.
- Ladle soup into individual bowls and top with about a tablespoon of the peanut and coconut mixture.
- Serve!
Preparation Time: 10 minutes
Cooking time: 20 minutes. 

Your question and comments are welcome

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