African Stew

At our holiday party, Patty brought the most delicious soup!  She told me it was called vegan, African stew.  As I throughly enjoy the consumption of animal protein, I decided to put a different spin on it!  We will usually have this for dinner one night, and then will take it for lunch until we run out.

Ingredients:

2 tablespoons coconut oil

1 tablespoon curry powder

2 medium onions

2 carrots

4 celery ribs

2 teaspoons garlic, minced

2 lbs large sweet potatoes (about 2 large ones)

At least 4 cups Chicken broth

1 (28 ounce) can whole tomatoes

1 teaspoon salt, divided

1/4 teaspoon black pepper

1/4 teaspoon cayenne

1/2 cup almond butter

3 tablespoons almonds roasted

1 Can  coconut milk

 4 Chicken Breasts (chopped into bitesize pieces)

Heat 2 tablespoons of coconut oil in a large pot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions, carrots and celery and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken, chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, almonds, cayenne, almond butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.

This recipe was modified from : http://www.food.com/recipe/vegan-african-sweet-potato-stew-298084#ixzz1wwSl1wL6