| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | about 2 1/2 quarts |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | about 2 1/2 quarts |
Ingredients
- 2 tablespoons plus 1 teaspoon peanut oil, divided
- 1 tablespoon curry powder
- 2 medium onions, sliced (about 4 cups)
- 2 teaspoons minced garlic
- 2 large sweet potatoes (about 2 pounds), peeled and cut into chunks
- 2 cups low-sodium chicken broth
- 1 (28-ounce) can whole tomatoes, drained and quartered
- 1 pound ground turkey
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1/2 cup chunky peanut butter
- 1/2 cup coconut milk
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 83 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 9 mg |
| Sodium | 113 mg |
| Serving Size | 1 of 36 servings |
| Calories | 83 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 9 mg |
| Sodium | 113 mg |
Reviews
Loved this. Got the recipe from a friend and it it truly a delight. My daughter and son-in-law loved in South Africa for two years, had to try it. I plan to make it many times in the future. My first review!
Absolutely delicious. I make this every year in the fall in large quants. I freeze the soup in vacuum sealed bags. We enjoy this sou year round. I have been making this soups for years. Bear like it also because after making it one time at our cabin a mama bear and 3 cubs broke in in the middle of the night and had a feast on my 2 large stockpots of cooling soup.
Not sure how there are only 3 reviews as this recipe has been out for 10+ years. It’s a total winner. I’ve made it at least 10 times. I like to turn the heat up and add more coconut milk. Be sure to use chunky peanut butter. I saw something tonight that says either chunky or smooth, but if you use smooth the only texture is derived from the meat. NO. Use chunky. They will love it
I made this for work. I was worried it was too ‘healthy’ and full of stuff but everyone LOVED it and raved about the flavor and the smell. I should have taken a pic. It was so pretty.
This is a favorite recipe of mine, especially in the colder months. I add a little more PB than called for but otherwise I follow the recipe pretty much as shown here. One significant addition is to blend the soup/stew when done. I don’t have an immersion blender so I actually but this in batches in a regular blender. It makes a lot and freezes well, so even when I was living alone it was worth the effort because I could count on having some great leftovers for work or down the road on a night when I didn’t feel like cooking.
A great recipe that is very different. I increased the coconut milk and added allspice and cinnamon to boost the flavors. Delicious and loaded with vitamin A from the sweet potatoes.