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Gluten-Free African Peanut Soup

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Ingredients
  

  • 1 can chickpeas (I used white kidney beans)
  • 1 sweet potato, cubed (I used 2)
  • 1 1/2 tsp curry powder
  • 1/2 - 3/4 tsp garam masala
  • 1 tsp cumin
  • 1 tbsp minced fresh ginger
  • 2 tsp minced garlic
  • Stevia to taste(I did not use any)
  • Dash of cinnamon
  • 1 14oz can fire roasted tomatoes
  • 1 can coconut milk
  • 2 cup gluten free vegetable broth (I use Kitchen Basics)
  • 2 tbsp natural peanut butter (cashew, almond or sunflower seed butter would work as well)
  • 1/2 cup red lentils (I substituted quinoa)

Instructions
 

  • The recipe calls for combining all ingredients into a slow cooker on high for an hour, then turning the temperature to low for a couple of hours.
  • I wanted to eat quicker so I made the soup in my La Crueset pot, and simmered it for 1 ½ hours.
  • To make the soup on the stove, you can still add all of the ingredients to the pot.
  • Simmer for 1 ½ hours, stirring frequently and then serve.
  • I topped the soup with a dollop of sour cream.
  • But you could also use chopped cilantro, chopped peanuts, or a vegan cream instead.
Tried this recipe?Let us know how it was!