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Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds. Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth. Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes. Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving. Note: Keep the heat low as the soup simmers so the peanut butter doesn't break (that is, in culinary terms, "doesn't fall out of suspension" or separate).
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Unrefined whole cane sugar — Indian sweets, chai, payasam
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
Filipino peanut stew base — oxtail, tripe, vegetables in peanut sauce
Achievable elevated desserts — laminated doughs, cakes, custards
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Unrefined whole cane sugar — Indian sweets, chai, payasam
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
Filipino peanut stew base — oxtail, tripe, vegetables in peanut sauce
Achievable elevated desserts — laminated doughs, cakes, custards
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness