Curried Peanut Soup Recipes

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PEANUT SOUP



Peanut Soup image

An interesting and exotic soup that's also very rich.

Provided by Michelle Chen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 9

4 tablespoons margarine
3 tablespoons minced onion
1 clove garlic, minced
1 tablespoon all-purpose flour
1 cup heavy whipping cream
1 cup peanut butter
½ cup ground peanuts
4 cups chicken broth
salt and pepper to taste

Steps:

  • In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.

Nutrition Facts : Calories 557 calories, Carbohydrate 14.4 g, Cholesterol 54.3 mg, Fat 50.4 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 16 g, Sodium 805 mg, Sugar 5.3 g

CURRIED PEANUT SOUP



Curried Peanut Soup image

Provided by Barbara Frewen

Categories     Soup/Stew     Blender     Food Processor     Rice     Sauté     Peanut     Curry     Chill     Bon Appétit     Minnesota

Yield Serves 4

Number Of Ingredients 11

1 tablespoon peanut oil
1 medium onion, halved, sliced
3 garlic cloves, minced
3 tablespoons curry powder
4 cups (or more) chicken stock or canned broth
1/3 cup rice
3 medium carrots, peeled, sliced
1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1 1/2 teaspoons sugar
Finely chopped green onions
Chopped fresh cilantro

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.

CHILLED CURRIED PEA SOUP



Chilled Curried Pea Soup image

Provided by Barbara Kafka

Categories     lunch, soups and stews, appetizer, side dish

Time 1h20m

Yield Four servings

Number Of Ingredients 8

1 medium onion, peeled and coarsely chopped, about 1 cup
1 1/2 tablespoons curry powder
1 tablespoon vegetable oil
1 1/4 pounds fresh shelled peas or 2 10-ounce packages frozen peas, thawed
3 cups meat broth (see recipe)
1/2 cup plain low-fat yogurt
2 teaspoons fresh lime juice
Kosher salt and freshly ground pepper to taste

Steps:

  • Combine the onion, curry powder and oil in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Cover and cook at 100 percent power in a 650- to 700-watt oven for three minutes.
  • Remove and uncover. Stir in the peas and broth. Cover and cook at 100 percent power for five minutes.
  • Remove and uncover. Pass through a food mill fitted with a fine blade to remove the skins. Discard the pulp, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the souffle dish and refrigerate at least an hour, until chilled.
  • Just before serving, stir in the yogurt and lime juice. Season with salt and pepper.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 883 milligrams, Sugar 11 grams, TransFat 0 grams

CURRIED PEA SOUP



Curried Pea Soup image

Wonderful for a winter day, this soup gets subtle flavor from curry. I serve it with salad and a toasted baguette.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 13

1/2 cup water
1 teaspoon chicken bouillon granules
1 garlic clove, minced
1/2 teaspoon curry powder
1/4 to 1/2 teaspoon salt
1/8 teaspoon white pepper
Dash to 1/8 teaspoon dried mint flakes
1 package (10 ounces) frozen peas
1 celery rib, finely chopped
1/2 cup milk
1/2 cup heavy whipping cream
2 tablespoons lemon juice
Fresh mint, optional

Steps:

  • In a large saucepan, bring the water, bouillon, garlic, curry powder, salt, pepper and mint to a boil. Stir in peas and celery. Return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peas and celery are tender. Cool slightly. , Place pea mixture and milk in a blender; cover and process until blended. Return to saucepan. Stir in cream; heat through (do not boil). Stir in lemon juice. Garnish with fresh mint if desired.

Nutrition Facts :

PEANUT SOUP WITH CURRY FLAVORS



Peanut Soup With Curry Flavors image

Provided by Barbara Kafka

Categories     easy, soups and stews, appetizer

Time 5m

Yield Four servings

Number Of Ingredients 9

1 cup unsalted peanuts
1 1/2 jalapeno peppers, seeded
2 tablespoons curry powder
2 cups chicken broth
1 1/3 cups lowfat milk
1 cup water
1 tablespoon plus 2 teaspoons fresh lemon juice
1 1/2 teaspoon kosher salt
10 to 15 slivers red bell pepper, if desired, for garnish

Steps:

  • Place peanuts, jalapenos curry and 1 cup of the broth in a blender and process until smooth. Scrape down the sides. With the machine running, slowly pour in remaining broth.
  • Scrape mixture into a metal bowl. Stir in remaining ingredients, except the garnish. Refrigerate for several hours or overnight. Serve garnished with the peppers if desired.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 17 grams, Carbohydrate 17 grams, Fat 23 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 724 milligrams, Sugar 8 grams

CURRIED PEANUTS



Curried Peanuts image

I make a big batch of these nuts at least once or twice a week to satisfy our six children. The never last long around our house, but I don't mind because I can whip up another batch in a matter of minutes.-Debbie Lewis, Longview, Washington

Provided by Taste of Home

Categories     Snacks

Time 15m

Yield 1 cup.

Number Of Ingredients 4

1-1/2 teaspoons butter
4-1/2 teaspoons brown sugar
1/4 to 1/2 teaspoon curry powder
3/4 cup salted dry roasted peanuts

Steps:

  • In a heavy skillet, melt butter; stir in sugar and curry powder. Add peanuts. Cook and stir over medium heat for 3-4 minutes. Spread on a sheet of oil; separate nuts. Cool. Store in an airtight container.

Nutrition Facts :

CURRIED PEANUT AND TOMATO SOUP



Curried Peanut and Tomato Soup image

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.

Provided by Ms B.

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 203.1, Fat 15.8, SaturatedFat 2.8, Sodium 396.4, Carbohydrate 11.6, Fiber 2.8, Sugar 5.2, Protein 7.4

CURRIED PEANUT SOUP



Curried Peanut Soup image

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.

Provided by evelynathens

Categories     Fruit

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 25

1 tablespoon butter
2 cloves garlic, crushed
2 teaspoons grated ginger
1 cup finely chopped onion
1 teaspoon salt
1 cup chopped raw peanuts
1/4 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon ground cardamom or 1/4 teaspoon coriander
1/2 teaspoon mustard powder
1/2 teaspoon turmeric
1 teaspoon ground cumin
2 cups stock or 2 cups water
1/2 cup natural-style peanut butter
1/4 cup raisins (I like it) (optional)
1 tablespoon honey
1/4-1/2 teaspoon cayenne pepper
1 1/2 cups room temperature buttermilk
2 fairly green bananas
1 lemon, juice of
3 tablespoons butter
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
1 dash salt
1 tablespoon sesame seeds

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.

Nutrition Facts : Calories 647.1, Fat 48.3, SaturatedFat 13.9, Cholesterol 34.2, Sodium 834.8, Carbohydrate 41.7, Fiber 8.2, Sugar 22.5, Protein 22.6

CURRIED PEANUT AND TOMATO SOUP



Curried Peanut and Tomato Soup image

Categories     Soup/Stew     Tomato     Appetizer     Quick & Easy     Peanut     Curry     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 10

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-oz) can diced tomatoes in juice, chopped if large, reserving juice
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup hot water
1/4 cup smooth peanut butter
2 tablespoons chopped fresh cilantro

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.

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