Ingredients

• 2 tbsp oil
• 1 chopped red onion
• 4 cloves of minced garlic
• 2 inches of grated/minced ginger
• 6c veggie broth
• 1 tsp salt
• 1c peanut butter
• 7oz tomato paste
• 3 tbsp hot sauce like Peri Peri or Rooster
• 2 large handfuls of chopped greens like spinach, kale, etc
• chopped peanuts for garnish

Instructions

1. heat oil in a soup pot big enough to hold everything
2. add onions and fry a bit
3. then add garlic and ginger and fry a bit
4. add in all of the broth and bring to a boil for 5 minutes
5. In a separate mixing bowl, combine tomato paste, peanut butter, hot sauce and salt
6. add a couple of cups of the hot broth to the mixing bowl and mix together more
7. after the broth has boiled for the 5 minutes, combine the mixing bowl contents into the soup pot
8. add in the greens and stir it all together, cook it for another 10 minutes at a low boil
9. let it cool a bit and garnish with peanuts
10. optionally serve with rice

Ingredients

• 2 TBSP olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1/2 TSP ground ginger
• 2 TSP curry powder
• 2 TSP sea salt
• 1 TSP ground cumin
• 1 med-large cauliflower, cut into florets
• 2 10oz bags frozen butternut squash (or fresh)
• 2 cups vegetable broth
• 1 can coconut milk
• 1-2 TBSP coconut aminos
• apple cider vinegar to taste

Instructions

1. Saute onion in olive oil in a large pot over medium heat.
2. Add garlic, ginger, curry powder, salt, and cumin. Saute for about 1 min.
3. Add cauliflower florets and squash, stir to coat with spices.
4. Stir in broth and coconut milk. Simmer for 20 minutes or until veggies are softened.
5. Blend in blender or use immersion blender to puree until smooth.
6. Add coconut aminos and a splash of apple cider vinegar.
7. Salt and pepper to taste.
8. Garnish with chives and a drizzle of coconut milk.