by Sheri Castle, food writer and recipe developer
Ingredients (makes 6 servings)
2 tablespoons unsalted butter- 1 1/2 cups finely diced onion
- 1/2 cup finely diced celery
- 2 tablespoons tomato paste
- 1 tablespoon packed dark brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon Old Bay seasoning
- 1 teaspoon red curry powder (not red curry paste)
- 1/4 teaspoon ground cayenne pepper
- 3 cups 1/2-inch cubes peeled sweet potato (about 1 large)
- 2 (14-ounce) cans diced fire-roasted tomatoes
- 2 cups vegetable or chicken stock
- 1/2 cup peanut butter
- 2 cups halved red and yellow cherry tomatoes
- 1 cup roasted, salted peanuts
- 1/2 cup thinly sliced green onion (white and light green parts) Ground black pepper
- 1/2 cup half-and-half or well-stirred coconut milk
Preparation
- Warm the butter in a large saucepan over medium-high heat. Stir in the
- onion and celery, and cook 5 minutes or until tender. Stir in the tomato paste, brown sugar, salt, Old Bay, curry powder, and cayenne, and cook 1 minute, stirring continuously.
- Stir in the sweet potato, tomatoes, stock, and peanut butter.
- Simmer until the sweet potato is very tender, about 20 minutes.
- Meanwhile, toss together the cherry tomatoes, peanuts, and parsley. Season
- with pepper.
- Stir the half-and-half into the soup, and heat through. Season with salt and pepper.
- To serve, ladle soup into shallow serving bowls. Spoon the cherry tomato mixture into the center and serve at once.
