Curried Peanut Soup

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.

Recipe From food.com

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
Calories203.1
Fat15.8
SaturatedFat2.8
Sodium396.4
Carbohydrate11.6
Fiber2.8
Sugar5.2
Protein7.4

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



Curried Peanut Soup image

Recipe From epicurious.com

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.

JENNIFER'S THAI CURRIED PEANUT SOUP



Jennifer's Thai Curried Peanut Soup image

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

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

Time 1h

Yield 6

Number Of Ingredients 11

2 tablespoons butter
3 stalks celery, minced
1 small onion, minced
½ teaspoon minced garlic
2 tablespoons all-purpose flour
2 tablespoons curry powder
¼ teaspoon red pepper
2 (14.5 ounce) cans chicken broth
1 (14 ounce) can coconut milk
1 cup creamy peanut butter
½ cup chopped peanuts
Calories511.4 calories
Carbohydrate17.9 g
Cholesterol10.2 mg
Fat45.9 g
Fiber5.6 g
Protein15.9 g
SaturatedFat20.2 g
Sodium349.7 mg
Sugar5.4 g

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



Curried Peanut and Tomato Soup image

Recipe From epicurious.com

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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