Ingredients Jump to Instructions ↓

  1. 2 tablespoons plus 1 teaspoon peanut oil , divided

  2. 1 tablespoon curry powder

  3. 2 medium onions, sliced (about 4 cups)

  4. 2 teaspoons minced garlic

  5. 2 large sweet potatoes (about 2 pounds), peeled and cut into chunks

  6. 2 cups low-sodium chicken broth

  7. 1 (28-ounce) can whole tomatoes , drained and quartered

  8. 1 pound ground turkey

  9. 1 teaspoon salt, divided

  10. 1/4 teaspoon black pepper

  11. 1/4 teaspoon cayenne

  12. 1/2 cup chunky peanut butter

  13. 1/2 cup coconut milk

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes , chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes. In a large skillet, heat the remaining teaspoon of peanut oil. Add the turkey and cook, stirring with a wooden spoon to break up any clumps until cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain on paper towels. Add cooked ground turkey, the remaining 1/2 teaspoon salt, cayenne, peanut butter , and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.


Send feedback