2 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon curry powder
1 15-ounce can diced tomatoes (not drained)
1/2 cup Red Duck Curry Ketchup
1/2 cup peanut butter
6-8 cups low-sodium chicken or vegetable broth, depending on how thick you like your soup
1 large or 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 bunch collard greens, ribs removed, leaves cut into 1-inch strips
Roughly chopped roasted peanuts and/or chopped fresh parsley or cilantro, for topping


In a medium pot over medium-high heat, heat up the olive oil until shimmering. Add the onion and cook, stirring frequently, until soft and translucent, 2-3 minutes. Add garlic, ginger, and curry powder, and cook for another 30 seconds or so, until fragrant. 

Add the diced tomatoes and their juices, Red Duck Curry Ketchup, peanut butter, and broth. Bring mixture to a simmer, then add sweet potatoes and collard greens. Turn heat to medium-low and simmer for 15-20 minutes, until sweet potatoes and collard greens are tender. Serve immediately, topped with chopped roasted peanuts and/or fresh chopped parsley or cilantro.

Adapted from Cookie and Kate. Serves 4-6, depending on how much broth you use and whether served as a main dish or side.