Ingredients: 2 tablespoons extra virgin olive oil 2 tablespoons red or green curry paste- hot or mild, to taste 1 teaspoon cinnamon 2 medium red onions, peeled, diced 6 cloves garlic, minced 2 medium sweet potatoes, peeled, diced 2 large yellow bell peppers, cored, seeded, diced 2 jalapeños or other hot Chile pepper, seeded, diced fine 2 medium zucchinis, diced 2 15-oz. cans black-eyed peas, rinsed, drained 2 15-oz. cans white beans, rinsed, drained 2 15-oz. cans black beans, rinsed, drained 2 quarts vegetable broth or water 1 cup almond butter melted in 1 cup of hot water 1 teaspoon crushed hot red pepper flakes, or more, to taste 4 tablespoons chopped fresh cilantro Juice from 2 big, juicy limes 4 teaspoons local raw honey 1 teaspoon molasses (optional) Sea salt and freshly ground black pepper, to taste

Garnish: Chopped fresh cilantro

Directions:

Heat olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, zucchini, yellow pepper, and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.

Add the black-eyed peas, white and black beans, broth or water, melted almond butter, red pepper flakes and cilantro.

Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.

Stir in the lime juice, honey, & molasses. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.