Ingredients

• 28 g / 2 tbsp Mirage margarine
• 1 small onion, chopped
• 1 jalapeño, seeded and chopped
• 1 inch / 2.5 cm piece ginger, peeled and minced
• 10 g / 2 tsp minced garlic
• 18 g / 1 tbsp ground cumin
• 18 g / 1 tbsp ground chili powder
• 5 g / ¾ tsp salt
• 1 g / ¼ tsp cayenne pepper
• 480 g / 3 cups seeded and chopped very ripe tomatoes
• 1250 ml / 5 cups vegetable broth
• 550 g / 4 cups peeled and chopped sweet potatoes
• 125 ml/ ½ cup natural peanut butter
• 30 ml / 2 tbsp lime juice
• 4 g / 2 tsp lime zest
• 10 g / ¼ cup chopped cilantro
• 30 g / ¼ cup chopped and toasted peanuts
• Cooked rice (optional)

Directions

1. Heat Mirage margarine in a large pot over medium-high heat, stir in onion and cook until softened; about 5 minutes. Stir in jalapeño, ginger, and garlic, and cook for 1 minute. Add cumin, chili powder, salt, and cayenne pepper, and cook stirring for one minute.

2. Add chopped tomatoes and cook for 5-7 minutes or until tomatoes have started to break down. Add broth and sweet potatoes to pot; bring to a boil. Reduce heat and cook stirring occasionally for 15-20 minutes, or until sweet potatoes are tender.

3. Stir in peanut butter, lime juice, and lime zest. Using a hand blender (or a blender in batches), blend until smooth. Season with salt and pepper, divide among bowls, and garnish with cilantro, toasted peanuts, and rice if using.

Chef’s Notes

• You can use 1 (796 ml / 28  oz) can of drained diced tomatoes in place of fresh tomatoes
• Toast peanuts in a dry pan over medium heat for 5-6 minutes, or until fragrant and golden. Remove from pan immediately so that they do not continue to toast.