• 2 Tbsp canola oil
• 1 1/2 cup chopped red sweet pepper (1 med/large pepper)
• 1 cup chopped onion
• 6 cloves garlic - minced
• 2 Tbsp grated ginger
• 1 tsp ground allspice
• 1/8 tsp cayenne pepper (optional)
• 2 lb peeled sweet potatoes - cut into chunks
• 4 cups vegetable or chicken broth
• 6oz can tomato paste
• 15oz can coconut milk
• 1 cup peanut butter
• 1 grilled peanut butter sandwich - cut into chunks (optional)

1. Add oil to dutch oven or large pot, heat and add red pepper and onion. Saute until softened but not browned, 5 min. Add garlic, ginger, allspice and if desired cayenne pepper; cook 1 min.
2. Add potatoes, broth, and tomato paste; bring to boiling. Simmer covered 20 min.
3. Whisk together coconut milk and peanut butter until smooth. Stir into soup, simmer 5 min.
4. For optional peanut butter chunks butter outside of peanut butter sandwich and grill in skillet until browned. Cut into chunks.
5. Ladle into serving bowls and sprinkle with peanut butter sandwich chunks if using.

Serves: 6      Total Cook Time: 30 min.
Source: Midwest Living Best Recipes