1/2lbdried black beans, soaked overnight and cooked until tender
1quartveggie broth
1/2cupall-natural peanut butter
1/2cupboiling water
1/2tspred pepper flakes
1lime
3tspbrown sugar
salt and pepper to taste
Instructions
Heat the olive oil in a large soup pot. Add curry paste and cinnamon. Stir for 1 minute or so so that the olive oil gets infused with the spice. Add the onion, garlic, sweet potato and carrot. Stir and cook the veggies for 5-7 minutes until softened.
Add the beans and broth. Melt the peanut butter by mixing it with 1/2 cup boiling water. Add that to the mix. Add the red pepper flakes.
Bring the soup to a boil, then cover and simmer. Cook until veggies are tender, about 25 minutes.