1 tablespoon grated peeled ginger
2 cloves garlic minced
1 tablespoon olive oil
1 ½ cups onions chopped
½ teaspoon salt
2 ½ cups chopped cabbage (1/2 inch pieces)
2 ½ cups sweet potatoes peeled and diced (about 1 pound)
1 quart vegetable broth
½ cup peanut butter
¾ cup tomato sauce
1 tablespoon tamari
Cilantro & scallions chopped for garnish
- In a soup pot on medium heat cook the ginger and garlic in the olive oil for a minute before adding the onions and salt. Cover and cook stirring often until the onions soften about 5 minutes.
- Stir in the cabbage and sweet potatoes. Add about 3 ½ cups of the broth. Cover and bring to a boil. Then reduce heat and simmer for 15 minutes.
- In a bowl whisk together the peanut butter and the remaining ½ cup of the broth until smooth. Add the peanut butter mixture to the soup with the tomatoes and tamari. Simmer covered until all the vegetables are tender about 5 minutes.
- Garnish with cilantro and scallions