Preparation Time: 20 minutes

Cook Time: 30 minutes

Cut: Boneless chicken


1 Tbsp (15 ml) canola oil
1 onion, chopped
3 cloves garlic, chopped
1 lb (450 g) sweet potatoes, cubed
1 can (540 mL) diced tomatoes
1 Tbsp (15 ml) curry powder
¼ tsp (1.25 ml) cayenne powder
1/2 cup (125 ml) peanut butter
1 can (400 mL) coconut milk
4 cups (4 L) chicken broth
1 tsp (5 ml) salt
½ tsp (2.5 ml) ground pepper
1 lb (450 g) boneless skinless chicken thighs, cubed


Heat oil in a Dutch oven or large soup pot. Stir cook onion and garlic until softened.

Stir in remaining ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes or until sweet potatoes are fork tender and chicken is cooked through.

Remove from heat.  Using a hand blender, puree soup until smooth. If it’s too thick, add a little hot water or hot chicken stock to thin it. Serve immediately.