How to make it

  • Heat oil in lg. dutch oven over med-high heat till shimmering. Cook onion and sweet potato until lightly browned,stirring frequently,about 5 mins. Stir in garlic,curry powder and cumin and cook until fragrant,about 30 seconds.
  • Whish in broth,tomatoes and rice and bring to a boil. Reduce heat to med-low and simmer,covered unti rice and potatoes are tender,about 15 mins.
  • Stir in peanut butter unti incorporated about 1 min.,then stir in turkey and lime juice. Season with salt and pepper. Serve

Reviews & Comments 4

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  • elgab89 6 years ago
    ******************************************************
    THIS IS A BLUE RIBBON RECIPE
    ******************************************************
    THIS RECIPE HAS WON THE October Sweet Potato Soup:
    MOST ORIGINAL

    ****** CONGRATULATIONS TO PLECLARE ******
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    " It was excellent "
    midgelet ate it and said...
    another great recipe!
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  • pleclare 6 years ago
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    " It was excellent "
    dancegypsy67 ate it and said...
    This was a perfect antidote to a cold, drizzley, pre-fall day. It works really well with chicken thighs (what I had on hand). I'll probably play around with the meats I use, but otherwise, it's a perfect recipe!
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