Spicypeanutsoup Recipes
SPICY PEANUT SOUP
After enjoying a spicy peanut soup at a little cafe, I knew I had to try to duplicate it at home. I think my version comes pretty close. It's the best way I know to chase away winter's chill. -Lisa Meredith, Eagan, Minnesota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer., Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended., Sprinkle with peanuts.
Nutrition Facts : Calories 276 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 932mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 8g protein.
SPICY AFRICAN PEANUT SOUP
We served this on Christmas Eve to friends and family and it was a universal hit! Very filling and its orange colour looks beautiful in a bowl.
Provided by Sackville
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over high heat.
- Add pepper, ginger, carrots, garlic, onions and cayenne or chilies.
- Cook for 2 minutes, then add potato and stock.
- Bring to the boil and simmer 10 minutes.
- Transfer the vegetables to a food processor and purée until smooth.
- Return the purée to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy.
- Add sugar, salt and pepper.
- Serve sprinkled with green onions.
SPICY PEANUT SOUP
I received this recipe from Carolina Rice. It's a nice and hearty soup. RICH! (African touch with the sweet potatoes and beans)!
Provided by Rita1652
Categories One Dish Meal
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat vegetable oil to medium-high heat and saute the onions, sweet potato, and garlic, stirring occasionally, until onion is softened, about 5 minutes.
- Add the chicken broth, thyme, cumin, and rice.
- Bring to a boil; reduce heat and simmer, covered, until rice is cooked and vegetables are tender, 18-20 minutes.
- Add the salsa, beans and zucchini; cook until zucchini is tender about 10 minutes.
- Add peanut butter and stir until completely combined.
SWEET AND SPICY PEANUT SOUP
This soup with African origins is a keeper. It's delicious and very rich in vegetables and nutrients! It comes from Ellie Krieger's The Food You Crave, with small modifications. I love it and it makes great leftovers. With the vegetable stock (instead of chicken), this is a vegan friendly soup. I would like to try a kid-friendly version by decreasing the cayenne pepper and ginger. I would also like to try a less processed version with fresh tomatoes instead of canned, and roasted peanuts, and a little brown sugar instead of peanut butter.
Provided by Chef TanyaW
Categories Yam/Sweet Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute onion, peppers, and carrots in canola oil, stirring about every minute until veggies soften and begin to brown (about 5 minutes).
- Add cayenne, black pepper, garlic, and ginger and continue to cook 1 minute.
- Add sweet potato, broth, and tomatoes.
- Bring to boil, then lower heat and simmer 20 minutes.
- Puree soup with an immersion blender ( I leave mine a little chunky). If you don't have an immersion blender, it can be pureed in a regular blender in batches.
- Add peanut butter and honey and stir over low heat until the peanut butter is melted and well mixed.
- Serve warm.
- Garnish with green onion and peanuts (optional).
- Enjoy!
Nutrition Facts : Calories 297.4, Fat 18.5, SaturatedFat 3.6, Sodium 911.1, Carbohydrate 22.6, Fiber 4.9, Sugar 10.6, Protein 14.1
More about "spicypeanutsoup recipes"
SPICY PEANUT SOUP - LAST INGREDIENT
From lastingredient.com
- Heat the oil in a large saucepan over medium high heat. Add the onions and garlic and cook for 1 minute until fragrant. Add the squash, cumin, chile de arbol, Sriracha, salt and pepper. Cook, stirring occasionally, for about 10 minutes.
- Add the stock and chickpeas and bring to a boil. Reduce the heat to a simmer for 20-25 minutes until the squash is tender, stirring in the peanut butter until combined. If the soup seems too thick, add a little water. Remove the saucepan from the heat and stir in the lime juice.
SPICY PEANUT SOUP WITH SESAME HALLOUMI. - HALF BAKED HARVEST
From halfbakedharvest.com
- 1. Heat 1 tablespoon oil in a large pot over medium heat. When the oil shimmers, add the shallots, and garlic. Cook 1-2 minutes, until the garlic is golden. Stir in the curry paste, cook another 30 seconds to 1 minute until fragrant. Add the broth, peanut butter, coconut milk, and soy sauce, stirring to combine. Add the sweet potatoes and bring to a boil, reduce the heat to medium-low and simmer 10-15 minutes, until the sweet potatoes are tender.2. Stir in the kale and cilantro, cook another 5 minutes. Taste, add salt if needed. 3. Meanwhile, make the halloumi. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 5 minutes. Stir in the sesame seeds. Remove from the heat.4. Ladle the soup into bowls. Top with halloumi and peanuts. Zest, then juice the lime over each bowl. Enjoy!
- 1. Set the instant pot to sauté. Cook 1 tablespoon oil, the shallots, and garlic. Cook until the garlic is golden, 1-2 minutes. Stir in the curry paste, cook another 30 seconds to 1 minute, until fragrant. Add the broth, peanut butter, coconut milk, and soy sauce, stirring to combine. Add the sweet potatoes. Seal and cook on high pressure for 8 minutes.2. Once done cooking, use the natural or quick release to release the steam. Set the Instant pot to sauté. Stir in the kale and cilantro, cook another 5 minutes. Taste, add salt if needed. 3. Finish as directed above.
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- Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
- Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
- Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
- Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.
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