teaspoons organic brown sugar or 2 -3 teaspoons raw agave nectar, to taste
sea salt and black pepper, to taste
Serving Size: 1 (235) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 32 g12 %
Total Fat 3.6 g5 %
Saturated Fat 0.7 g3 %
Cholesterol 0.2 mg
Sodium 424.3 mg
Dietary Fiber 14.5 g58 %
Sugars 3.9 g15 %
Protein 14.3 g
Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.