Nutty and flavorful soup, filled with lots of veggies, a little bit of heat, and all of the flavors you love about Thai food. Serve over rice, add some meat, or add noodles to make this suit your meal needs and tastebuds.
In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, garlic, and pepper and cook for 5-6 minutes, stirring frequently, or until tender. Add the sweet potatoes, chicken/vegetable broth, coconut milk, peanut butter, red curry paste, soy sauce, and peas. Bring mixture to a boil then reduce heat to medium-low and simmer for 30 minutes. Allow to cool for about 15 minutes.
Ladle or pour the soup into a blender or food processor (this is the blender I used) and blend until smooth (this can also be done with an immersion blender). You may need to do this in smaller batches if using a blender. Garnish with cilantro and chopped peanuts (if desired). See "notes" below for other serving options. Leftovers can be kept in the refrigerator in a tightly sealed container up to 5 days. Reheat as necessary. Soup can be frozen in a large zip-top bag or storage container up to 3 months.
I like to serve this several ways: --over rice with broccoli --with meat* --over/with noodles***Add meat right before serving. If you're not serving the soup right away, it is ideal for the meat to sit in the soup for a few hours to soak up the flavors. Approximately 2 cups of chopped meat should be plenty for this soup, but you are welcome to add more or less.**To serve with noodles (I would suggest thicker noodles like fettuccine): cook noodles according to package and add after soup is blended. If you would prefer to add thinner noodles to soup, go with something like angel hair or even ramen without the seasoning packet.Consider any combination of the above ingredients to suit your meal needs and tastebuds.