|it's always the same things...|
Feel free to click over to Lindsay's site for the recipe, adapted for stove-top, slow-cooker, or Instant Pot. I did make a few changes, based on what I had on hand: adding Sriracha for spice instead of a jalapeño; just using one large sweet potato; using regular canned tomatoes rather than fire-roasted ones; and throwing in an entire bunch of kale.
The recipe was easy to follow and didn't take long to cook, Instant Pot notwithstanding.
|the main effort was prepping the ingredients|
|midway through chopping peanuts I remembered I have a (very under-utilized) food processor :S|
|turns out this is what happens to expired coconut milk (it tasted fine so I totally used it)|
|heavy on the kale -- but it cooked down a LOT|
Taste-wise it was pleasantly unique. It was a tad acidic, probably because I used a 28-oz rather than 14-oz can of tomatoes, but I added a little sugar which helped. The peanut flavour was smooth and rich, but not overly strong. Texture-wise, it wasn't as heavy and creamy as I'd expected; rather a nice light consistency. Overall I wouldn't say it's my favourite flavour combination, but it's an excellent soup and I'd probably make it again.