Ingredients

• 2 Tbsp Compliments Extra Virgin Olive Oil
• 1 Cup Onions, Chopped
• 0.50 Cup Celery, Chopped
• 0.50 Cup Carrots, Chopped
• 2 Cups Sweet Potato
• 2 Tbsp Curry Paste Or Powder
• 1 Cloves Garlic, Minced
• 2 Roasted Red Peppers, Fresh Or Bottled Seeded And Chopped
• 0.50 Cup Compliments Peanut Butter 100% Natural
• 2 Limes, Juiced
• 1 Can (28 Oz) Plum Tomatoes
• 2 Tbsp Brown Sugar
• 1 Tsp Hot Sauce
• 2 Cups Stock
• Salt And Pepper To Taste
• 1 Cup Unsweetened Coconut Milk
• 0.50 Cups Fresh Coriander, Chopped
• Garnish With Shredded Coconut, Crushed Peanuts And, Sprigs Of Coriander

Directions:
In a large soup pot sauté the onions in the olive oil until soft.

Add the celery, carrots, sweet potatoes, curry paste, garlic, roasted peppers, peanut butter and lime juice and cook for 5 minutes, until the vegetables start to soften.

Add the plum tomatoes, brown sugar, hot sauce, stock and salt and pepper. Bring to a boil, then reduce to a medium heat and cook for 25 to 30 minutes, until the mixture starts to thicken and reduces by approximately 1 cup.

Remove from heat and allow to cool. Roughly purée and return to the pot. Add the coconut milk and coriander, reheat and serve hot.

Nutritional Information:
Per serving: 389 cal (56% from fat, 11% from protein, 33% from carb); 11 g protein; 26 g tot fat; 11 g sat fat; 9 g mono fat; 34 g carb; 7 g fiber; 16 g sugar; 109 mg calcium; 4 mg iron; 403 mg sodium; 0 mg cholesterol

"Star Ingredient: Canned, Stewed or Plum tomatoes"