My mom found this recipe, made some changes, and it is one of my favorites! The original version wasn’t veggie-ish enough for us, so that is where most of the change lies. We love us insane amounts of veggies.
I encourage you to use organic veggies for this recipe (and others) if possible. In addition to being better for you and the earth, they just taste better. Everyone wins!
Start out by sautéing the onion and pepper in a little olive oil.
When softened, add the carrots and sweet potatoes. Let them cook for about five minutes.
Add the ginger, cloves, salt, and pepper. Let this cook for about a minute, then add 4 cups of broth. Once that comes up to a simmer, stir in the peanut butter. Let this cook uncovered on low until the sweet potatoes are soft (about 45 minutes). If it starts to get too thick, add more broth. I wind up using about 6 cups.
STOP! SPINACH TIME! Oh, oh oh oh… MC Hammer? Anyone? Is this thing on?
This recipe happens to be not only vegetarian but also vegan and gluten free, so all on special diets can feel free to enjoy!