Curried Peanut and Tomato Soup

"This is a simple soup with fabulous flavor from the February 2006 issue of Gourmet magazine. They suggest that you can make this vegetarian by using vegetable broth."
 
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photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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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

  1. 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!
     
  2. We've made this soup many times -- so simple and so fine! I use only broth or stock, puree, and then let it simmer longer than called for, resulting in a heartier end product. Room temperature natural peanut butter blends very easily, too.
     
  3. 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.
     
  4. 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).
     
  5. 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

  1. 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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