Curried Peanut and Tomato Soup
photo by Ms B.
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 medium onion, chopped (1 cup)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 teaspoons curry powder (preferably Madras)
- 1 (14 ounce) can petite diced tomatoes with juice
- 1 3⁄4 cups reduced-sodium chicken broth
- 1 cup hot water
- 1⁄4 cup smooth peanut butter
- 2 tablespoons fresh cilantro, chopped
directions
- Cook onion, salt, and pepper in oil in a 2 to 3 quart heavy sauce pan over moderate hear, stirring occasionally, until softened, 4 to 5 minutes.
- Add curry powder and cook, stirring frequently, 2 minutes.
- Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes.
- Stir hot water into peanut butter until smooth and add to soup.
- Simmer, uncovered, stirring occasionally, 5 minutes.
- Stir in cilantro before serving.
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Reviews
-
I used curry paste instead of powder and served the soup with chicken. The flavor was a little heavy for me at first, so I added the juice of one lime and about half a tablespoon of soy sauce to lighten it up and make it a little more "Thai". The result was delicious and I'll definitely be making it again!
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good. Had to up the spices to our taste, also added in soy and lime to Thai it up a bit per the advice in other reviews. Since some of my kids are not tomato fans, I used the immersion blender on it. If you plan on pureeing, you'll want to cook far longer than the recipe calls for for a truly smooth soup.
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A-MAZING! Made this for lunch today. Had no idea what to think of it when I first saw the recipe, but then I went for it and so glad that I did! I added lime juice, soy sauce, a dash of cayenne, and a smaller dash of cinnamon, and an extra cup and a half of vegetable broth. Also I used an all natural almond/cashew/peanut butter mix. Per another reviewer's advice, I let it simmer longer, then I used my immersion blender to blend it all together. At the end, I smashed up some honey roasted peanuts and threw them in for texture...perfect and very filling. (Just a note, I would double the recipe if you are serving more than 2 people and it will be your main course).
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This is a nice, filling soup that is incredibly easy to prepare. I think that it is an excellent soup to make for those who have never tried peanut soup before and are a bit squeamish at the thought of trying a soup containing peanuts. However, if you've ever had a real African peanut soup before, this will no doubt please you but leave you longing for one that's a bit more sophisticated and contains a stronger punch of chunky ingredients. Nevertheless, I really did like this soup and I loved the fact that it was ready in a hurry! P.S. I added a small pinch of sugar to the tomatoes - recommended to enhance the tomatoes, especially if you are using canned ones.
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Tweaks
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I used curry paste instead of powder and served the soup with chicken. The flavor was a little heavy for me at first, so I added the juice of one lime and about half a tablespoon of soy sauce to lighten it up and make it a little more "Thai". The result was delicious and I'll definitely be making it again!
RECIPE SUBMITTED BY
Ms B.
United States