Sweet Potato & Peanut Soup

Here's my latest soup creation! This was inspired by a few recipes over the years that have blended sweet potatoes, chickpeas and peanuts. I added my own twist with a  hint of coconut milk to sweeten it up.  Enjoy!

• 1 Tbsp of olive oil
• 1 medium sweet onion, diced
• 4 cloves of garlic, minced
• 1 red or orange pepper
• 1 medium sweet potato, diced
• 1 28-ounce can of diced tomatoes
• 1/2 cup of peanut butter
• 3 cups of broth (vegetable or chicken)
• 1.5 tsp of chill powder
• 1.5 cups (1 can) of rinsed and drained chickpeas
• 1 cup of baby spinach
• 3/4 cup of coconut milk
• salt and pepper to taste

Heat oil, and sauté onions and garlic for 5 mins. Add pepper, sweet potato and diced tomatoes and simmer over medium heat.  Whisk peanut butter, chili powder and broth until smooth and stir into the mixture. Cook for 20-25 minutes on medium heat.Add chickpeas, spinach and coconut milk.  Puree if desired (my kids prefer pureed soups) and stir in coconut milk. Season to taste!