African Peanut Stew

I first made this recipe last winter, and was expecting it to last a week.  Lolz, it was gone in 3 days.  One of my favorite food bloggers, Budget Bytes, came up with the original recipe, and I tweaked it to be a little more my own.  It's a piece of cake to put together - one pot, no fancy techniques, mostly ingredients you have on hand anyway, but it looks beautiful and tastes incredible. Perfect once it's done cooking and just as delicious the next few days.

5 cloves garlic
1 inch fresh ginger (or a tablespoon of dried)
1 sweet potato
4 carrots
1 onion
2 tsp cumin
1 tsp crushed red pepper
1 can tomato paste
1/2 cup peanut butter
6 cups vegetable broth
1 box spinach

Dice the garlic and microplane the ginger. Saute over medium heat for 1-2 minutes

Add the diced onion, sliced sweet potatoes and sliced carrots. I prefer a rough chop of the vegetables, so that some get super cooked through and fall apart, while other stay a little crisp. Saute for a few more minutes.

Add the spices

Add the tomato paste and peanut butter, do your best to combine, but it'll look mad weird

Add the vegetable broth, cover and turn the heat up to high

Once the soup reaches a boil, add the spinach and allow to cook for another 30 or so minutes on low without the lid on

Serve with lime and/or cilantro

Notes //  The vegetables are up to you - I prefer to jam as many into the soup as I can, so I go a little overboard, but feel free to monkey with it.  The sweet potatoes are non-negotiable though. They go so well, it's crazy.