Purple Cabbage and Sweet Potato Soup with Peanut Butter

Ingredients

• 1 tablespoon light olive oil organic canola or peanut oil
• 1 1/2 teaspoons mild curry paste or hot, or cumin, to taste
• 1 red onion medium, peeled, diced
• 4 cloves garlic minced
• 1 sweet potato large, or yam, peeled, diced
• 1/2 head purple cabbage shredded
• 1 yellow bell pepper large, cored, seeded, diced
• 1 cubanelle pepper or large Anaheim, seeded, diced
• 14 ounces pinto beans or white, rinsed, drained
• 2 cups vegetable broth
• 1/3 cup natural peanut butter or sunflower seed butter melted in a half cup of boiled water or broth
• 14 ounces light coconut milk
• 2 tablespoons balsamic vinegar golden
• 1/2 teaspoon crushed red pepper flakes for heat, to taste
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon agave nectar raw organic, or organic light brown sugar, if it needs it
• black pepper
• sea salt
• chopped fresh cilantro
• peanuts
• lime slices Fresh

Nutrition

• Calories : 570 calories
• Carbohydrate : 44 grams
• Fat : 42 grams
• Fiber : 11 grams
• Protein : 14 grams
• SaturatedFat : 24 grams
• Sodium : 790 milligrams
• Sugar : 15 grams