This recipe was adapted from the cook book ‘Vegetarian Planet’ by Didi Emmons.  The spices and peanut butter work really well and give it a nice flavor.  A lot of times my homemade soups lack depth and I add veggie broth to give them a little umami but this combination seems to carry itself.  Enjoy!

1 T. olive oil

1 large onion, chopped

2 garlic cloves, minced

2 teaspoons minced fresh ginger

1 1/2 tsp. ground cumin seeds

1 1/2 tsp ground coriander seeds

1/2 tsp ground cinnamon

1 pinch ground cloves

1 cup chopped tomatoes, fresh, canned or from your freezer stash

1 1/2 lbs. sweet potatoes, peeled and chopped

1 carrot, chopped

4 cups water (5 cups if simmering on stove)

1 tsp salt

1/4 tsp aleppo pepper

2-4 T. peanut butter

cilantro for garnish

Using the sauté function on your Instant Pot add oil and onion and cook for 5 minutes, stirring occasionally.  Add the garlic, ginger, and spices and cook for a couple more minutes.

Add the tomatoes, sweet potatoes, and carrot and cook for another  5 minutes.

Add water and salt.  Lock the cover in place.  Using the manual function set on high pressure for 10 minutes with a natural release.  (If cooking on the stove top add the extra cup of water and simmer for 30 minutes.)

Blend the soup and add peanut butter and aleppo pepper.  A stick blender works best for this since you don’t have to transfer the soup to a blender or food processor.  Adjust the seasoning.

Serve with chopped cilantro and chopped peanuts if you desire.