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Makes 6 servings


  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. Thai red curry paste
  • ½ tsp. cinnamon
  • 1 medium red onion, peeled and diced
  • 4 cloves garlic, minced
  • 2 medium sweet potatoes, diced
  • 1 large yellow bell pepper, seeded and diced
  • 1 jalapeno, seeded and diced very finely
  • 1 can (14.5 oz.) black beans, drained and rinsed
  • 1 quart low sodium vegetable broth
  • ½ cup peanut butter
  • ½ cup boiling water
  • ½ tsp. crushed red pepper flakes
  • 1 Tbsp. fresh cilantro, chopped
  • 1 lime, juiced
  • 3 tsp. brown sugar
  • Salt and black pepper, to taste


Heat olive oil in a large soup pot over medium heat. Add curry paste and cinnamon. Stir for about one minute. Add garlic, jalapeno, onion, sweet potato and bell pepper. Sauté the vegetables until they begin to soften, stirring occasionally—about five minutes. Add beans and broth, sir and let simmer.

Add one half cup boiling water to peanut butter in a small mixing bowl, stir until combined and add to soup. Add red pepper flakes and cilantro, stir to combine. Bring the soup to a boil, then cover and simmer until vegetables are fork-tender—about 25 minutes. Remove from heat, stir in lime juice and brown sugar. Add salt and black pepper to taste.

Nutrition analysis per serving (two cups): 305 calories, 14 g fat, 12 g protein, 36 g carbohydrate, 9 g fiber, 670 mg sodium

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