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Spicy Peanut SoupTaste of Home

Spicy Peanut Soup

TOTAL TIME: Prep: 35 min. Cook: 20 min. YIELD: 7 servings (1-3/4 quarts).
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

Directions

  • 1. In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer.
  • 2. 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.
  • 3. 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.
  • 4. Sprinkle with peanuts.

Nutrition Facts

1 cup: 276 calories, 18g fat (3g saturated fat), 0 cholesterol, 932mg sodium, 22g carbohydrate (9g sugars, 4g fiber), 8g protein.

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