Peanut Soup

Total Time Prep: 35 min. Cook: 20 min.
Yield 7 servings
Test Kitchen Approved
This rich and flavorful peanut soup will nourish the body and the spirit. As a bonus, it tastes just as good served hot or cold, which makes it the ideal soup to enjoy year-round.

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 individual servings 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.

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
Recipe Creator

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