1 teaspoon coconut oil
3 cloves garlic, minced
2 teaspoons fresh grated ginger
1 small white onion, diced
1 red pepper, diced
2 small to medium sweet potato, peeled and diced into small cubes
1 1/4 teaspoon ground turmeric
1/2 teaspoon salt
Freshly ground black pepper, to taste
1 (15 oz) can light coconut milk (from the can)
2 tablespoons all natural creamy peanut butter
2 medium zucchini, spiralized


1.Heat coconut oil in a large pot over medium high heat. Once oil is hot, add in garlic, ginger and cook for 30 seconds or until fragrant.
2.Next stir in onion, red pepper and sweet potato cubes. Cook for several minutes, stirring occasionally until sweet potatoes begin to slightly soften, about 5 minutes. Add in turmeric; stirring to coat the veggies.
3.Next add in coconut milk, peanut butter, salt and pepper. Stir to combine, then bring soup to a boil, reduce heat to low and simmer uncovered, stirring every few minutes for 10-15 minutes or until sweet potatoes are fork tender. Taste and adjust seasonings as necessary.
4.Finally stir in zucchini noodles and allow them to simmer for just a few minutes. Ladle into bowls and enjoy garnished with fresh lime juice, cilantro and green onion, if desired.

Leave a Reply

Your email address will not be published.