1 T olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 inch fresh ginger, grated
1 medium sweet potato, peeled and cubed
1 carrot, sliced
1 t cumin
1/4 t aleppo pepper or crushed red pepper
1 6oz can tomato paste
1/2 c chunky peanut butter
6 cups water + 3 boullion cubes (6 cups broth)
1 c collard greens, washed
cilantro, sriracha, and aleppo pepper to garnish
heat oil in pot, then saute ginger, garlic and onion until fragrant, then add sweet potato and carrot.
add cumin and pepper and saute for a couple more minutes.
add water, boullion, tomato paste, and peanut butter and bring to a boil covered.
de-stem collard greens by slicing along either side of the stem, then finely chop leaves.
add collards to soup and allow to boil uncovered for 15 minutes.
serve with garnishes and enjoy the magical powers this soup provides.