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prepare in advance your sweet potatoes by peeling them and chopping them into chunks. dice your carrots, celery and onion. drain and quarter your tomatoes from the can. heat 2 tablespoons of peanut oil in a large dutch oven or stockpot over medium-high heat. add curry powder and cook, stirring constantly for 1 minute. add onions, carrots and celery and cook, stirring occasionally, for 2 minutes. add garlic and cook for 1 more minute. stir in sweet potatoes, broth and tomatoes, and bring soup to a boil. simmer, covered, 20 to 30 minutes. season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, peanuts, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. bring mixture to a simmer and cook for 20 minutes. serve hot; makes 6 very hearty servings.
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Classic swivel peeler — potatoes, carrots, apples, asparagus
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Stand ribs upright — fit more racks in smoker or grill
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking