Adapted by Farmer Dave’s from Gluten-Free Goddess
- 1 tablespoon light olive oil or peanut oil
- 1 tablespoon red or green Thai Kitchen curry paste- hot or mild, to taste (start with less if you prefer it mild)
- 1/2 teaspoon cinnamon
- 1 medium onion, peeled, diced
- 4 cloves garlic, minced
- 1 medium sweet potato, peeled, diced
- other diced root vegetables, such as carrots, radishes, or turnips, as desired
- 1 large bell pepper, cored, seeded, diced
- 1 jalapeño or other hot chile pepper, seeded, diced fine
- 1 14-oz. can black-eyed peas, rinsed, drained
- 1 14-oz. can white beans, rinsed, drained
- 1 14-oz. can black beans, rinsed, drained
- 1 quart chicken or vegetable broth
- 1/2 cup natural peanut butter (no additives) melted in a half cup of boiled hot water (for one cup total)
- 1/2 teaspoon crushed hot red pepper flakes, or more, to taste
- 2 tablespoons chopped fresh cilantro
- Juice from 1 big juicy lime
- 2-3 teaspoons brown sugar or raw agave nectar, to taste
- Sea salt and black pepper, to taste
- Chopped fresh parsley or cilantro, for garnish
Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, root veggies, pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro. Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
Stir in the lime juice and brown sugar. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments. Serves 4 as a hearty meal. Enjoy!