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Ingredients
US|METRIC
8 SERVINGS
- 1 Tbsp. extra virgin olive oil
- 1 yellow onion (large, peeled and diced)
- 2 cloves garlic (crushed)
- 2 1/2 lb. sweet potatoes (orange, yams, peeled and cubed)
- 1 lb. zucchini (sliced)
- 2 qt. vegetable stock (yellow, you can substitute chicken stock if not vegan/vegetarian)
- 1 Tbsp. fresh thyme leaves
- 1 tsp. cumin
- 1/2 tsp. ground ginger
- 1 pinch cayenne pepper (or more to taste)
- 3 medium tomatoes (peeled and diced, or 1 14 oz. can diced tomatoes)
- 1/3 cup creamy peanut butter (or more to taste)
- salt
- pepper
- roasted peanuts (Chopped, or fresh thyme leaves for garnish, optional)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium1170mg49% |
Potassium850mg24% |
Protein7g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber7g28% |
Sugars13g |
Vitamin A420% |
Vitamin C35% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Kate 5 years ago
Loved it. I added a pear as well and used fresh lemon thyme, and the end of season tomatoes that are always too foamy to eat fresh. The link didn’t work for the directions but I just used common sense- sauté the onion and garlic until soft and the veggies for a few minutes before adding the stock and cooking until everything is super soft. Added the peanut butter at the end, then puréed. Delicious!