Servings: 8 - 1 cup per serving

1 tbsp extra virgin olive oil 1 tbsp extra virgin olive oil
1½ tbsp fresh ginger, grated 1½ tbsp fresh ginger, grated
2 garlic cloves, minced 2 garlic cloves, minced
2 shallots, diced 2 shallots, diced
2 medium sweet potatoes, peeled and diced 2 medium sweet potatoes, peeled and diced
1 tsp ground cumin 1 tsp ground cumin
1 tsp ground coriander 1 tsp ground coriander
1 28-ounce can diced tomatoes 1 28-ounce can diced tomatoes
½ cup natural creamy peanut butter(no salt, sugar, or oil added) ½ cup natural creamy peanut butter(no salt, sugar, or oil added)
5 cups no added salt vegetable broth 5 cups no added salt vegetable broth
¼ cup quinoa, dry ¼ cup quinoa, dry
½ tsp sea salt ½ tsp sea salt
½ cup fresh cilantro, chopped, for garnish ½ cup fresh cilantro, chopped, for garnish
½ cup unsalted roasted peanuts, for garnish ½ cup unsalted roasted peanuts, for garnish

In large pot, heat oil over medium heat.
Add ginger, garlic, and shallots. Saute for minutes or until soft and fragrant.
Add sweet potato, cumin and coriander. Stir to combine.
Add diced tomatoes and peanut butter, and stir until ingredients are evenly combined.
Add broth and stir.
Bring to boil, reduce heat to low and simmer 10 minutes.
Add quinoa and simmer 15 minutes, or until sweet potatoes are very softvand quinoa is cooked.
Add salt and stir to combine.
Serve with cilantro and peanuts as garnish.

If you prefer a creamy soup, use a blender or immersion blender to puree before serving with peanuts and cilantro.  If you prefer a creamy soup, use a blender or immersion blender to puree before serving with peanuts and cilantro.
NUTRITION  NUTRITION
286 calories  286 calories
15g total fat  15g total fat
3g sat. fat  3g sat. fat
0mg cholesterol  0mg cholesterol
559mg sodium  559mg sodium
31g carbs  31g carbs
5g fiber  5g fiber
7g sugar  7g sugar
9g protein  9g protein