1. Heat peanut oil in heavy pot over low-med heat. Add onion, garlic and ginger and cook until onion is clear, about 5 minute. 2. Add turmeric, curry, cayenne and coriander and cook, stirring often for another 2 minute Stir in broth and bring to a boil. 3. Add potatoes and sweet potatoes and simmer over low heat until almost cooked, about 10 minute. 4. Place peanut butter in a bowl and whisk in about 1 cup of the hot stock from the soup. Add lemon juice and soy sauce and stir well. 5. Whisk the mixture back into the soup and simmer for 5 minute. 6. Stir in the cabbage and coconut milk and cook until heated through. 7. Adjust the seasoning, adding sugar if desired. 8. Garnish each serving with peanuts, cilantro and coconut and a squeeze of lime juice. ---------------------------------------------------------------------------
Nutrition
Ingredients
