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