One of our favorite restaurants occasionally serves this soup, and we always look forward to it. I generally followed the recipe and used red garnet sweet potatoes as they are chock full of nutrients. We omitted the greens, cut the red pepper flakes by half, and used chunky natural peanut butter (no sugar added) so I tossed in a small fistful of brown sugar, and a little cinnamon, ground cloves and cumin for added aromatic spice. I actually liked that the potatoes cooked down and gave the soup a comforting thick texture perfect on a cold day. If I needed it served over anything, it likely would be quinoa for the additional protein. I will be making this again!
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One of our favorite restaurants occasionally serves this soup, and we always look forward to...