Moroccan Stew

This delicious soup recipe came from my sister. My husband and I loved it. It’s good as a chunky stew, or pureed into a smooth and creamy soup. I think I may have liked it a little bit better pureed than as a stew.

• 2 tsp olive oil
• 1 c medium onion, chopped
• 1/2 green pepper. chopped (I left this out because I didn’t have one)
• 3 cloves garlic
• 3 c vegetable broth
• 2-3 sweet potatoes, peeled and diced (about 3 c)
• 1 19-oz can diced tomatoes
• 1 tbsp lemon juice
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp peanut butter
• cilantro for garnish

Saute onion, green pepper and garlic in olive oil in a soup pot until tender. Add the rest of the ingredients except the peanut butter and cilantro and simmer for about 20 minutes. Remove from heat, add peanut butter, and garnish with cilantro.

If you want a smooth, creamy soup rather than a chunky stew, puree in a food processor or blender after adding the peanut butter. Reheat if necessary, put in bowls, and garnish with cilantro.

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