Ingredients

• 1 tbsp extra virgin olive oil
• 1 serrano pepper, minced
• 3 garlic cloves, minced
• 1 shallot, diced
• 1 inch knob ginger, grated
• 1 tbsp tomato paste
• 1 ½ tsp curry powder
• ¼ tsp ground cumin
• 3 cups vegetable broth
• 1 large, sweet potato, diced
• 1, 15 oz can diced tomatoes
• 1, 15 oz can chickpeas, drained and rinsed
• 1, 15 oz can full-fat coconut milk
• ¼ cup MUMGRY Smooth Peanut Butter
• Salt and pepper, to taste

Recipe 

• Heat the oil in a large pot over medium high heat.
• Add the serrano, garlic, shallot, and ginger. Saute until fragrant, about 3 minutes. Stir in
• the tomato paste and spices and saute another minute.
• Stir in the vegetable broth, sweet potato, tomatoes, chickpeas, and coconut milk. Bring
• to a boil, then reduce heat and simmer for about 15 minutes or until the sweet potatoes
• are tender.
• Use an immersion blender to blend the soup to desired consistency. Taste and season
• with salt and pepper as desired.
• Serve hot with fresh parsley and sliced serrano to top!