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Spicy vegetarian peanut soup

April 8, 2014 - 12:05am

Spicy vegetarian peanut soup

Serves: 6


2 tablespoons unsalted butter

1 cup chopped onion

1/2 cup chopped celery

1/2 teaspoon ground cayenne pepper

1 tablespoon peeled, chopped ginger root

2 tablespoons curry powder

3 medium cloves garlic, chopped

1 cup chopped fresh or canned no-salt-added tomatoes

4 cups homemade or no-salt-added vegetable broth

2 teaspoons kosher salt

3/4 cup creamy peanut butter

1/2 cup sour cream, plus more for garnish

1/2 cup coconut milk

Coarsely chopped dry-roasted, unsalted peanuts, for garnish

Coarsely chopped cilantro leaves, for garnish


Melt the butter in a large saucepan over medium heat. Add the onion and celery, stirring to coat. Cook for about 7 minutes, stirring occasionally, until the vegetables have softened; adjust the heat as needed so they do not brown.

Stir in the cayenne pepper, ginger, curry and garlic; cook for 5 minutes, stirring occasionally, then add the tomatoes, broth and salt. Cook, uncovered, for 30 minutes.

Combine the peanut butter and the 1/2 cup of sour cream in a blender. With the motor on low speed, add the broth mixture through an opening in the blender lid; puree until smooth. (You might have to do this in batches.) Add the coconut milk, blending just until incorporated.

Serve warm; garnish with sour cream, chopped peanuts and cilantro.

Nutrition information per serving: 340 calories, 10 g protein, 17 g carbohydrates, 29 g fat, 12 g saturated fat, 20 mg cholesterol, 690 mg sodium, 4 g dietary fiber, 8 g sugar