1 T. Coconut Oil
1 sweet onion, chopped
- Heat the oil in a pot and saute the onion 5 minutes, until lightly browned. Mix in the herbs and spices and stir quickly. Stir in the vegetables and continue to cook and stir about 5 minutes.Then add the water, bring to a boil, reduce heat and simmer 30 minutes.
- Remove from heat. Blend 1/2 the soup with the almond butter in your blender. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
Word of the Day – el bano
Tip of the Day – The Ecuadorians really have their soup down, but this is still one of my favorite soups of all time. Enjoy the soups here. Every restaurant is different and every day is different. Watch the locals enjoy their soup. It really might be one of the keys to their happiness.
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