You guys. This peanut soup might be the best thing I’ve ever made in my life. It was over-the-top amazing! My husband said it was the best soup he’d ever had, then added, “And my name is Campbell, so my opinions on soup carry a lot of weight.” An odd duck, that one.

I made it up as I went, but after we ate it, I wrote down all the steps, so I could recreate it. If I go through the trouble of writing down a recipe, it must be a keeper, cuz that ain’t my bag.

When this was cooked, I ran it through my Vitamix (in two batches) because I love puréed soup. If you prefer a chunkier soup, just omit that step, or purée half the batch and transfer back to your soup pot so you’ve got a creamy base. This is great with a crusty slice of bread, but then so is everything because carbs are life.

Perfect Peanut Soup:

Ingredients:

• 1 big-ass sweet potato
• 1 chopped yellow onion
• 1 bulb of garlic (sliced)
• 1 can diced tomatoes
• olive oil
• 1 large can of coconut milk
• 1 small can of coconut milk
• 2.5 cups of water and one veggie boullion cube or 2.5 cups veggie broth
• Approximately one cup of peanut butter
• As much spinach as you like (I used about 3 cups)
• Crushed peanuts

Add the following ingredients to suit your taste (I started with approximately one teaspoon of each, and adjusted to taste.)

• sriracha
• lime juice
• curry powder
• turmeric
• raw sugar
• salt
• garlic powder

Action Plan:

• Chop onion and garlic
• Peel sweet potato, and cut into cubes
• Sauté onion and garlic in olive oil
• Add peeled, cubed sweet potato and brown just a little.
• Add can of tomatoes, water, the large can of coconut milk and all spices.
• Simmer on low for at least an hour.
• Add small can of coconut milk, about one cup of peanut butter and adjust seasoning to taste.
• Transfer to blender (in batches) then return to your soup pot.
• Add spinach and allow to wilt.
• Fill bowls and top each with crushed peanuts.

Prepare yourself for applause, and enjoy!