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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 7 |
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After enjoying a spicy peanut soup at a little cafe, I knew I had to try and duplicate it at home. I think my version comes pretty close. It's the best way I know how to chase away winter's chill. âLisa Meredith, Eagan, Minnesota Ingredients:
2 medium carrots, chopped |
1 small onion, chopped |
2 tablespoons olive oil |
2 garlic cloves, minced |
1 large sweet potato, peeled and cubed |
1/2 cup chunky peanut butter |
2 tablespoons red curry paste |
2 cans (14-1/2 ounces each) vegetable broth |
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained |
1 bay leaf |
1 fresh thyme sprig |
1/2 teaspoon pepper |
1/2 cup unsalted peanuts |
Directions:
1. In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer.
2. 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.
3. 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.
4. Sprinkle with peanuts. Yield: 7 servings.
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