The Hawaii Potters’ Guild’s Empty Bowl Hawaii is a unique event that brings together artists and chefs to raise awareness and funds for Hawaii’s hungry. Local chefs create soups, sold alongside keepsake bowls hand-thrown by local potters.

This year’s 10th-anniversary event will be on April 12 at the Dole Cannery Ballrooms. The beneficiary will be Aloha Harvest, a nonprofit organization that collects quality, donated food and delivers it to social service agencies feeding the hungry.

Tickets are $40 until April 11 ($45 at the door); $85 for VIP tickets. Visit emptybowl hawaii.org.

Here are a few soups to be served at the event. Try them at home.

WEST AFRICAN CHICKEN AND PEANUT SOUP

By Tiki’s Grill and Bar

• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• Salt and pepper, to taste
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, chopped
• 1 tablespoon minced ginger
• 1 (28-ounce) can peeled tomatoes, drained, cut in large chunks
• 2 sweet potatoes, peeled and thickly sliced
• 3/4 cup smooth peanut butter, divided
• 1 teaspoon smoked paprika
• 1/8 to 1/4 teaspoon cayenne
• 1 quart chicken broth
• 8 cups sliced collard greens

>> Garnish:

• 2 tablespoons chopped peanuts
• 1/4 cup fresh chopped cilantro

In heavy bottomed pot, heat oil over medium.

Season chicken with salt and pepper, then add to pan in batches, browning chicken until golden on all sides, about 5 minutes per batch. Set aside.

In same pot, add onion, bell pepper, garlic and ginger; cook, stirring, until softened, 8-10 minutes.

Add chicken, tomatoes, sweet potatoes, 1/2 cup peanut butter, paprika and cayenne; stir in broth. Simmer until sweet potatoes are almost tender, about 15 minutes.

Add collard greens; cook until tender, about 5 more minutes.

Stir in remaining peanut butter; garnish with peanuts and cilantro. Serves 8 to 12.

Approximate nutritional information, per cup (not including salt to taste): 230 calories, 13 g total fat, 2.5 g saturated fat, 30 mg cholesterol, 600 mg sodium, 17 g carbohydrate, 4 g fiber, 7 g sugar, 13 g protein

COCONUT CURRY CARROT SOUP

By Eat Honolulu

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 tablespoon minced ginger
• 4 cups chopped carrots
• 1 teaspoon curry powder
• 1-1/2 cups vegetable broth
• 1 cup evaporated milk
• 1 (14-ounce) can coconut milk
• 2 tablespoons yellow curry paste
• 1/2 teaspoon kosher salt

>> Garnish:

• Chopped cilantro
• Lime wedges
• Red pepper flakes (optional)

In medium stockpot, heat oil over medium. Add onion; saute until translucent, 6-7 minutes.

Add ginger, carrots, curry powder, vegetable broth and evaporated milk; bring to a boil. Lower to a simmer; cover and cook until carrots are tender, 15-20 minutes.

Carefully blend with an immersion blender (or in a blender) until carrots are smooth.

Return to pot; add coconut milk and curry paste. Stir until well blended, then simmer 10 minutes.

Add salt, then taste and adjust seasonings.

Garnish with cilantro, lime wedges and pepper flakes if desired. Serves 8.

Approximate nutritional information, per serving (not including salt to taste): 110 calories, 4.5 g total fat, 2 g saturated fat, 10 mg cholesterol, 550 mg sodium, 12 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein.

PORK AND MUNG BEAN SOUP

By The Pig & the Lady

• 1/4 pound pork belly, cut into small pieces
• 1 tablespoon vegetable oil
• 2 cloves garlic, chopped
• 1 onion, chopped
• 1 tomato, chopped
• 7 cups chicken broth, plus more as needed
• 1 cup yellow mung beans, soaked in water for 30 minutes, then drained
• 1 cup spinach leaves, washed well
• 4 tablespoons fish sauce
• 2 teaspoons black pepper
• Salt, to taste

In a skillet over medium heat, brown pork in oil. Add garlic, onion and tomato; cook 5 minutes.

Add chicken broth; bring to a boil.

Add soaked mung beans; return to boil. Cover and simmer 1 hour.

Add spinach and season with fish sauce, pepper and salt. If soup is too thick, add more broth to reach desired consistency; adjust seasonings to taste. Serves 4.

Approximate nutritional analysis, per serving (not including salt to taste): 420 calories, 20 g total fat, 6 g saturated fat, 30 mg cholesterol, greater than 3,000 mg sodium, 42 g carbohydrate, 10 g fiber, 9 g sugar, 19 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.