INGREDIENTS 1 tbsp olive oil 1 tbsp Thai red curry paste ½ tsp cinnamon 1 medium red onion, peeled and diced 4 cloves garlic, minced 1 medium sweet potato, peeled and diced 1 large yellow bell pepper, seeded and diced 1 jalapeño pepper, seeded and minced 3 cups cooked black beans (or two 15 oz. cans) 1 quart vegetable broth ½ cup peanut butter 4 tbsp. chopped fresh cilantro, divided 1 lime, juiced salt and black pepper, to taste INSTRUCTIONS Heat oil in a stockpot over medium high heat. Add the curry paste and cinnamon and stir until fragrant (15 to 30 seconds). Add the onion, garlic, sweet potato, and peppers, stirring occasionally until the vegetables are beginning to soften (6 to 8 minutes). Add the beans, broth, sweet potatoes, and 2 tbsp. cilantro (stirring well to make sure the peanut butter gets completely mixed in). Bring soup to a boil, then reduce heat and simmer, covered, for 25 minutes or until vegetables are fork tender. Stir in lime juice, remaining cilantro, and any necessary salt or pepper. Divide into bowls and serve warm.