Into My Kitchen

Purple People Eater Soup

1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 medium to large beet roots, diced
4 medium carrots, chopped
2 medium parsnips, chopped
1 sweet potato, chopped
1 tsp ground ginger
1/2 tsp. curry
2 cubes chicken stock
enough water to cover
1/2 cup peanut butter
salt and pepper to taste


Saute the onion in the oil for about 5 minutes

Add the garlic and fry for about one minute

Add veggies and sweat for about 5 minutes, stirring often

Mix peanut butter with 1 cup water. Pour into veggies

Cover with water and add stock cubes

Add ginger and curry

Cook on medium high until veggies are fork tender.

Blend until smooth.

Serve with a little cream and some boxty