Ingredients
| 2 | tablespoons olive oil |
| 2 | cups peeled and chopped sweet potato |
| 2 | carrots, peeled and chopped |
| 1 | medium red onion, chopped |
| 1 | cloves garlic, finely chopped |
| 1 | jalapeño, seeded and diced |
| 2 | tablespoons tomato paste |
| 2 | tablespoons minced ginger |
| 1 | (14.5-ounce) can diced tomatoes, undrained |
| ⅓ | cup SKIPPY® Creamy Peanut Butter |
| 4 | cups vegetable broth |
| 1 | teaspoon kosher salt |
| chopped fresh cilantro leaves to garnish | |
| chopped dry roasted peanuts to garnish |
Directions
In large Dutch oven, over medium heat, cook sweet potato, carrot and onion in oil, 10 minutes. Add garlic and jalapeño and cook 2 minutes or until fragrant.
Stir in tomato paste and ginger and cook 2 minutes more. Add tomatoes and remaining ingredients.
Bring mixture to a boil; reduce heat and simmer 30 minutes, covered. Garnish with cilantro and chopped peanuts, if desired.
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