CURRIED PEANUT SOUP

i tried this recipe once at a potluck and fell in love with it. it had been made by a friend who had lived in kenya for a couple of years. searched for the recipe for nearly 15 years when i finally stumbled upon it on the internet.

Time: 80 minutes

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 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

CURRIED PEANUT SOUP

Recipe From epicurious.com

Provided by Barbara Frewen

Yield Serves 4

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.

JENNIFER'S THAI CURRIED PEANUT SOUP

Umm Mm good! Peanut and curry are blended together for a very unique and creamy textured soup. It goes great with some warm sourdough bread and a light salad since it's such a rich and hearty soup! This is a very unique and definitely different recipe, but definitely will be a staple for our household!

Recipe From allrecipes.com

Provided by JenniferandRichmond Harris

Time 1h

Yield 6

Steps:

• Melt the butter in a large sauce pan over medium heat. Cook the celery and onion in the butter, stirring frequently, for 5 minutes. Add the garlic and cook another 2 minutes. Stir in the flour, curry powder, and red pepper; cook and stir 1 minutes. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer 20 minutes, stirring frequently. Mix in the coconut milk and peanut butter; continue to heat while stirring until completely heated through. Remove from heat.
• Pour the soup in small batches into a blender or food processor and blend until smooth. Pour into bowls and garnish with chopped peanuts to serve.

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.

Recipe From food.com

Provided by Ms B.

Time 30m

Yield 4 serving(s)

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 AND TOMATO SOUP

Recipe From epicurious.com

Yield Makes 4 first-course servings

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.

SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP

This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. -Kayla Capper, Ojai, California

Recipe From tasteofhome.com

Provided by Taste of Home

Time 5h25m

Yield 8 servings (1-1/2 quarts).

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.

COCONUT CURRY CHICKEN SOUP

Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. -Monnie Norasing, Mansfield, Texas

Recipe From tasteofhome.com

Provided by Taste of Home

Time 55m

Yield 6 servings.

Steps:

• In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.

AFRICAN SWEET POTATO AND PEANUT SOUP

A delicious soup combining the tastes of sweet potatoes, peanuts, and tomatoes.

Recipe From allrecipes.com

Provided by GregMcE

Time 1h15m

Yield 6

Steps:

• Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
• Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
• Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.