Ingredients

• 1 tablespoon grated peeled ginger root
• 2 garlic cloves, minced or pressed
• 1/4 to 1/2 teaspoon cayenne, or to taste
• 1 tablespoon vegetable oil
• 1-1/2 cups chopped onions
• 1/2 teaspoon salt
• 2-1/2 cups chopped cabbage (1/2-inch pieces)
• 2-1/2 cups diced sweet potatoes (about 1 pound)
• 1 quart vegetable broth
• 1/2 cup peanut butter
• 1 cup chopped tomatoes
• 1 tablespoon soy sauce
• mung bean sprouts (optional)
• chopped cilantro, scallions, mint, and/or Thai basil (optional)

Directions

• In a soup pot on medium heat, cook the ginger, garlic, and cayenne in the oil for a minute before adding the onions and salt. Cover and cook, stirring often, until the onions soften, about 5 minutes.
• Stir in the cabbage and sweet potatoes. Add about 3-1/2 cups of the broth. Cover and increase the heat to bring to a boil. Then reduce the heat and simmer for 15 minutes.
• In a bowl, whisk together the peanut butter and the remaining 1/2 cup of broth until smooth. Add the peanut butter mixture to the soup with the tomatoes and soy sauce. Simmer covered until all the vegetables are tender, about 5 minutes.
• Serve each bowl topped with bean sprouts and cilantro, scallions, mint, and/or basil.