Peanut Soup With Curry Flavors Recipes

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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.

SPICY PEANUT SOUP



Spicy Peanut Soup image

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

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

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.

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

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