Spicy Peanut Soup with Sesame Halloumi (GF)

Halloumi with Thai flavors.... it somehow works.

Source: Half-Baked Harvest | Serves: 6 | Time: 30 min

Changes: replaced soy sauce with coconut aminos; replaced with kale with spinacha

Ingredients

2 tbsp sesame or extra olive oil

2 small shallots, chopped

2 cloves garlic, minced or grated

3 tbsp Thai red curry paste

4 cups vegetable broth

1/3 cup creamy peanut butter

1 (14 oz) can unsweetened coconut milk

2 tbsp coconut aminos

1 medium sweet potato, peeled and cubed (about 2 cups)

1 bunch #spinach, chopped

1/2 cup fresh cilantro, chopped

8 oz halloumi cheese, cubed

2 tablespoons sesame seeds

Fresh limes and chopped peanuts, for serving

Instructions

Heat 1 tablespoon oil in a large pot over medium heat. When the oil shimmers, add the shallots, and garlic. Cook 1-2 minutes, until the garlic is golden. Stir in the curry paste, cook another 30 seconds to 1 minute until fragrant.

Add the broth, peanut butter, coconut milk, and aminos, stirring to combine. Add the sweet potatoes and bring to a boil, reduce the heat to medium-low and simmer 10-15 minutes, until the sweet potatoes are tender.

Stir in the spinach and cilantro, cook another 5 minutes. Taste, add salt if needed.

Meanwhile, make the halloumi. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 5 minutes. Stir in the sesame seeds. Remove from the heat.

Ladle the soup into bowls. Top with halloumi and peanuts. Zest, then juice the lime over each bowl.