Total Time
1hr
Prep 20 mins
Cook 40 mins

This is some of the most delicious soup I've ever tasted. I got the recipe (and my first sample) from Food Dabbler Willy at our local Whole Foods Market.

Ingredients Nutrition

Directions

  1. Bake the potatoes at 375 F until they're soft and mashable. It should take about 45-60 minutes. (Do the other stuff while the potatoes are baking.).
  2. Get a large soup pot and heat the oil over medium heat.
  3. Add the onions and cook them until they're transparent (five minutes or so).
  4. Stir in the curry powder. Cook for another minute while stirring.
  5. Add the tomato paste and cook for a couple of minutes. Make sure to stir it so nothing sticks to the bottom and burns.
  6. Stir in the peanut butter and coconut milk.
  7. Add the veggie stock and bring it all to a simmer. Leave it to cook while the potatoes are baking.
  8. When the potatoes are tender enough to mash, and cool enough to hold, take off the skins and mash up the potatoes. Add them to the soup.
  9. Bring the soup to a simmer, stirring. Enjoy!
Most Helpful

Easy and delicious! I didn't have any tomato paste so I just left it out - doesn't seem to have made a difference.

5 5

This soup was AMAZING! We loved the flavors, it was perfect. Definitely a keeper. Thanks for posting!

5 5

Left a review previously and forgot to give the recipe 5 stars. It's delicious and will become a staple in our meal rotations. I did add add a little bit of brown sugar at the end (about a tablespoon) to balance out the curry a bit.