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I absolutely love soup. Not only because it's delicious but it can almost always be made in one pot, which makes for easy cleanup! It also is pretty forgiving, allowing you to mix and match seasoning and their amounts, it is certainly not an exact science like baking, which doesn't leave much room for error.

I used a combination of Thai Red Curry Paste and Harissa, but you could use just one or the other if you prefer. It changes the flavor, of course, but either way, the soup is really delicious.

Why are Thai red curry paste and harissa paste like the ultimate power couple of soups? Because they bring the heat and the spice and make the soup so much more interesting! Think of the curry paste as the adventurous, fiery lover and the harissa paste as the mysterious, smoky seductress. Together, they'll spice up your soup and make it the most exciting bowl of broth you've ever tasted. Just don't be surprised if your taste buds start to sweat!

I also used sweetened peanut butter, so if you use unsweetened, you might want to add a tbsp or two of some other sweetener to balance out the spice. Why add sweetened peanut butter to your soup? Because it's like the ultimate wingwoman for your spices and herbs! It's the cool, creamy, and nutty taste that will make your soup the life of the party. Think of it like adding a pinch of sugar to your coffee, it will complement the flavors and make it taste better. Also, It's like adding a peanut buttery bodyguard to your soup, it'll protect it from blandness and make it irresistible. So go ahead, give your soup a little love and add some peanut butter, your taste buds will thank you!


2-3 tbsp coconut oil

1 medium yellow onion, chopped

3 medium carrots, chopped

salt and pepper

1 tsp turmeric

1 tsp fresh ginger, minced or grated

1 tbsp red curry paste

2 tbsp harissa

3 lbs sweet potatoes, peeled and cut in 1-2 inch cubes

1 13-oz can full-fat coconut milk or coconut cream

1/2 cup smooth peanut butter (sweetened, preferred) If you use unsweetened, I recommend adding 1-2 tbsp sweetener of choice like brown sugar, maple syrup

5 oz spinach or kale

juice of 1 lime


salted peanuts, cilantro, and green onion


In a large soup pot, melt the coconut oil, add the onion, carrots, salt, and pepper, and mix well. Then add the turmeric, ginger, curry paste, and harissa and mix well. Then add the sweet potatoes, peanut butter, and coconut cream/milk and mix well. If you use unsweetened peanut butter, you might want to add some sweetener to balance out the spice. Cover and bring to a boil, then let simmer for 20-30 minutes until sweet potatoes are soft. Transfer 2/3 to 3/4 of the soup to a blender and blend until smooth. You could also use an emulsion blender if you have one. I like to leave the soup a little chunky. Transfer to the pot, and add the spinach and lime juice—taste test and adjust any seasoning. Transfer to bowls and garnish with peanuts, cilantro, and green onion. Enjoy!


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