Curried Peanut Soup Recipes

WEST AFRICAN PEANUT SOUP

Steps:

• Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.
• Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.
• Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it's well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.
• Serve over white rice with crushed peanuts, if desired.

CURRIED PEANUT SOUP

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and curry powder and sauté until onion is translucent, about 6 minutes. Add 4 cups stock and bring to boil. Stir in rice and carrots. Reduce heat and simmer until rice is very tender, stirring occasionally, about 20 minutes.
• Puree half of soup in blender or processor with peanut butter. Return puree to saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir soup until heated through, thinning with more stock if desired; do not boil. Mix in sugar. Ladle soup into bowls. Sprinkle with green onions and cilantro.

CURRIED PEANUT AND TOMATO SOUP

Steps:

• Cook onion, salt, and pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, 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.

CURRIED PEANUT AND TOMATO SOUP

Steps:

• 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.

CURRIED PEANUT SOUP

Steps:

• Saute first 5 ingredients in a large saucepan.
• Add remaining ingredients and saute, stirring, 8-10 minutes over medium-low heat.
• Mix the Soup Base ingredients together to make a paste.
• Add to other ingredients.
• Mix, cover and simmer over very low heat for 1 hour, stirring occasionally.
• Whisk buttermilk into hot soup before serving.
• For Topping: Slice bananas ¼ of an inch thick and fry in butter.
• Add remaining ingredients and fry another minute.
• Spoon into soup bowls.
• This is best served in very small servings as it is very rich.
• You may get even more servings.
• But I love having this by myself the next day, and can never make enough.