this unusual soup is sure to please the palette. sweet, pungent and spicy all in the same spoonful. enjoy!!

chris made this last night and i was happy happy girl. this is one of our old time faves from back in the day of shackin' up & living in sin. a friend of ours, caroline anderson gave chris this recipe.

ingredients:

2T olive or peanut oil

1 cup of chopped onion

1 large clove of garlic, minced

2 t grated fresh ginger

1 1/2 t of ground turmeric

1 1/2 t curry powder

1/2 t gournd cayenne pepper, or more to taste

1/2 t ground black pepper

1 t of ground coriander

6 1/2 cups of veggie stock

3 medium potatoes, peeled and cut into small cubes

2 -3 large sweet potatoes, peeled and cut into small cubes

1 cup of smooth peanut butter

3 T lemon juice

2 1/2 T of soy sauce or tamari or braggs amino acid

2 cups of napa cabbage, shredded

1/2 cup of coconut milk.....i think we normally use the whole can

roasted peanuts for garnish if you like

*note- when i make it i usually go a little heavy on all the spices just to give a bit more kick in flavor....maybe 1/2 tsp. or so more of each.

1. heat oil on medium. add onion, garlic and ginger and cook about 5 minutes. add turmeric, curry, cayenne, coriander, black pepper and cook stirring often for another couple minutes.

2. add veggie stock and bring to boil. add all potatoes and simmer over low heat until almost cooked, about 10 minutes.

3. place peanut butter in a bowl and wisk in a cup or so of the stock. add lemon juice and soy sauce and wisk more. wisk back into large pot of soup and simmer 5 minutes.

4.. stir in cabbage and cook til tender, 3 minutes.

5. add the coconut milk and cook until heated through. bowl up and add peanuts and salt and pepper to taste. yumyum!!!