3 -4 cups
carrots, scraped and sliced diagonally
celery, sliced diagonally
garlic cloves, minced
1 (14 ounce) cans
light coconut milk
baking potato, peeled and diced
chunky peanut butter
dry crushed red pepper
- Saute carrot, celery, onion, and garlic in oil in a dutch oven over medium-high heat, stirring constantly, until tender.
- Stir in broth and remaining ingredients; bring to a boil. Reduce heat and simmer uncovered for 20 to 30 minutes or until potato is tender.