• 1-1/2 tsp. peanut oil
• 1/4 tsp. red pepper flakes
• 1/2 tsp. coriander seeds
• 1 cup roasted peanuts
• 2/3 cup potatoes, peeled and diced
• 2/3 cup butternut squash, peeled and diced
• 1/2 cup sweet potatoes, peeled and diced
• 1/2 cup carrots, peeled and diced
• 1/4 cup celery, thinly sliced
• 1-1/2 quarts vegetable stock or chicken stock
• 1 Tbs. lemon juice
• 1 habanero pepper, diced, or to taste
• 1 onion, diced
• 1/8 tsp. salt
• 1/8 tsp. pepper

Heat first three ingredients in a large pot over medium heat until coriander seeds begin to darken. Add remaining ingredients and bring to a boil. Cover and simmer for about 30-35 minutes. Let cool slightly before serving.

Serving suggestions: Serve with bread or topped with croutons.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 221, fat 14.0g, 54% calories from fat, cholesterol 0mg, protein 7.6g, carbohydrates 19.8g, fiber 4.3g, sugar 5.0g, sodium 304mg, diet points 5.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.2, Fruit: 0.0, Bread: 0.4, Lean meat: 0.0, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 0.0

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