Peanut Soup With Shrimp

Prep time: 15 minutes
Cook time: 30 minutes

Servings: 4

A simple, flavorful soup that doesn't take much effort. Great dinner option for a cold night.

Ingredients

• 2 tablespoons avocado oil
• ½ white onion, chopped
• 3 cloves garlic
• 1 tablespoon grated fresh ginger
• 1 tablespoon coconut aminos
• 1 cup canned diced tomatoes
• 3 cups Easy Slow-Cooker Bone Broth
• ½ cup salted natural peanut butter or sunbutter, no sugar added
• ½ teaspoon cinnamon
• 1 teaspoon cumin
• ¼ teaspoon turmeric
• 1 small head cauliflower, diced
• 2 cups cilantro, divided
• 1 pound shrimp, peeled and deveined
• ¼ teaspoon sea salt or more to taste
• 1 avocado, sliced
• ¼ cup sesame oil
• ¼ cup full-fat Greek yogurt (optional)

Instructions

1. Heat the oil in a large stockpot over medium. Sauté the onion until translucent, about 5 minutes. Stir in the garlic and ginger.
2. Add the coconut aminos, tomatoes, broth, peanut butter, and spices and bring to a gentle simmer. Stir in the cauliflower and half of the cilantro; then cook at a gentle simmer for about 10 minutes.
3. Remove from the heat and carefully transfer the soup to a blender, working in batches if necessary. Vent the blender by removing the plug from the lid and covering the opening with a kitchen towel. Blend on medium until the soup is smooth.
4. Return the soup to the pot, add the shrimp, and cook over medium until opaque, about 3 minutes. Taste and add salt to taste. Divide the soup among four bowls and serve with sliced avocado, sesame oil, and yogurt if desired, with the remaining cilantro on top.