2Sweet Potatomedium-sized, peeled and cut into cubes
2Garliccloves, minced
2tspsSmoked Paprika
1/2tspTurmeric
1tspChili Flakes optional
2 1/2cupsFire Roasted Diced Tomatoesfrom the can with juices
1/4cupSun Dried Tomatoes drained
1/2cupRaw Peanuts
1/2tspSea Salt
1 3/4 cupsOrganic Coconut Milk from the can
1cupWater
1/4cupAll Natural Peanut Butter
2cupsBaby Spinach
Instructions
Turn your pressure cooker to sauté mode and add the avocado oil. Add the onion and sweet potato and cook for 4 to 5 minutes. Then add the garlic and saute for 1 minute more. Turn the sauté mode off and add the smoked paprika, turmeric and chili flakes, if using. Stir to combine.
Add the canned tomatoes, sun dried tomatoes, peanuts, salt, coconut milk and water. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 4 minutes on high pressure. Once finished, let the pressure release naturally for 5 minutes, then do a quick release.
Carefully remove the lid, and add the peanut butter and spinach and stir tocombine. Divide between bowls and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to five days.Serving size: One serving is equal to about 1 1/4 cups soup.No Peanuts: Use sunflower seed butter and sunflower seeds, or almond butter and almonds instead.No Fire Roasted Tomatoes: Use diced tomatoes instead.Additional Toppings: Top with additional peanuts.