African Peanut Soup - cooking recipe

Ingredients

1 (64 ounce) can low sodium chicken broth
1 (16 1/2 ounce) can coconut milk
1 (29 ounce) can diced tomatoes
2 tablespoons diced garlic
1 tablespoon extra virgin olive oil
1 1/2 lbs chicken tenderloins, cut into bit sized pieces
2 medium potatoes, diced
1 medium sweet potato, diced
1 cup baby carrots, cut in thirds on the diagonal
1 large yellow sweet onion, diced
1 tablespoon garam masala
1 teaspoon ground cayenne pepper (optional)
1/2 cup creamy peanut butter
1 teaspoon salt, to taste
1 teaspoon white pepper, to taste (black pepper can be used)

Preparation

Heat olive oil in the pan, add onions and minced garlic.
As soon as the onions begin to sweat, add chicken. Turn up heat to medium-high and begin browning the chicken.
Add potatoes, sweet potato, and carrots. Cook for 2 minutes, stirring.
Add diced tomatoes, garam masala, and coconut milk.
Reduce heat and simmer for 5 minutes, then add chicken broth.
Add salt and pepper, to taste.
Bring to boil, reduce heat to medium low and simmer for 20 minutes (until potatoes are tender).
Add peanut butter and simmer on low for 5 additional minutes.
You can carefully mash a couple of the potatoes to thicken soup if you want to serve over rice or just ladle the soup into a bowl and dip a nice crusty bread. Enjoy!
Optional: Garnish with something green and fresh, like sliced green onions, cabbage, parsley and/or add chopped peanuts.