Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 medium-size yellow onion, diced
• 2 garlic cloves, minced
• 1 large sweet potato, chopped into medium-size cubes
• 2 large carrots, cut into thin rounds
• 2 green zucchini, cut into thin half-rounds
• 1 small can (15oz) of diced tomatoes, no salt added
• 2 cups low sodium vegetable broth
• 1 tablespoon curry power
• ¼ cup natural peanut butter
• 3 sprigs of fresh thyme, minced, or 1 teaspoon dried thyme
• Sea salt to taste

Instructions

1. Heat the oil in one of the soup pots on medium heat and sauté the onion and garlic until translucent (3-4 minutes).
2. While the onions and garlic cook, chop up the sweet potato, carrots, and zucchini.
3. Add sweet potato and vegetables to the pot; sauté for 3-4 minutes.
4. Add the diced tomatoes, vegetable broth, and curry powder, and bring to a boil. Cover and simmer for 10 minutes.
5. After 10 minutes, add the peanut butter and the thyme to the stew. Let it cook, covered, for another 3-5 minutes.
6. Salt to taste, serve and enjoy!
7. Continue to simmer, you may need to lower the heat, until potatoes are falling apart and fork tender about 10 – 15 minutes.
8. Stir in the spinach and cook for another two minutes.
9. Remove from heat and stir in pepper, paprika and salt.
10. Pour mixture into blender and blend until smooth or use a hand blender and puree them thoroughly.
11. Taste and season again, if necessary.
12. Serve immediately hot. This may be enjoyed cold, too!