Indonesian Sweet Potato & Cabbage Soup

1. 1

   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.

2. 2

   Cover and cook, stirring often, until the onions soften, about 5 minutes.

3. 3

   Stir in the cabbage and sweet potatoes.

4. 4

   Add about 3 1/2 cups of the broth.

5. 5

   Cover and increase the heat to bring to a boil.

6. 6

   Then reduce the heat and simmer for 15 minutes.

7. 7

   In a bowl, whisk together the peanut butter and the remaining 1/2 cup of broth until smooth.

8. 8

   Add the peanut butter mixture to the soup with the tomatoes and soy sauce.

9. 9

   Simmer covered until all the vegetables are tender, about 5 minutes.

10. 10

    Serve each bowl topped with bean sprouts and cilantro, scallions, mint, and/or basil.

* Per serving · 4 servings · Values may vary.