Taste 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.
© 2024 RDA Enthusiast Brands, LLC