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Spicy Peanut Soup

 Spicy Peanut Soup
After enjoying a spicy peanut soup at a little cafe, I knew I had to try and duplicate it at home. I think my version comes pretty close. It's the best way I know how to chase away winter's chill. —Lisa Meredith, Eagan, Minnesota
7 ServingsPrep: 35 min. Cook: 20 min.


  • 2 medium carrots, chopped
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 large sweet potato, peeled and cubed
  • 1/2 cup chunky peanut butter
  • 2 tablespoons red curry paste
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 bay leaf
  • 1 fresh thyme sprig
  • 1/2 teaspoon pepper
  • 1/2 cup unsalted peanuts


  • In a large saucepan, cook carrots and onion in oil over medium heat
  • for 2 minutes. Add garlic; cook 1 minute longer.
  • Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter
  • and curry paste until blended. Add the broth, tomatoes, bay leaf,
  • thyme and pepper.
  • Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or
  • until sweet potatoes and carrots are tender. (Soup will appear
  • curdled.) Discard bay leaf and thyme sprig. Stir soup until blended.
  • Sprinkle with peanuts. Yield: 7 servings.

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Spicy Peanut Soup (continued)

Nutritional Facts: 1 cup equals 276 calories, 18 g fat (3 g saturated fat), 0 cholesterol, 932 mg sodium, 22 g carbohydrate, 4 g fiber, 8 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.