Curried Peanut and Tomato Soup

- Ready In:
- 30mins
- Serves:
- Units:
Nutrition Information
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ingredients
- 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
directions
- 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.
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Sorry, but I didn't care for this at all. I wanted something with ingredients I had since it's grocery day, but this seemed to be missing something. I wanted more pb flavor so tried adding that. Then I tried adding other spicy things, sesame oil, ginger, lime juice, until I gave up. My son, 9, tried it with me and we tried a splash of cream. In his words, it made it better but it still wasn't great. Again, sorry, but we'll stick with other recipes. Thanks for sharing anyway. This one was worth a try, but if I have to stray too much from the recipe I just won't be trying it again.
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good. Had to up the spices to our taste, also added in soy and lime to Thai it up a bit per the advice in other reviews. Since some of my kids are not tomato fans, I used the immersion blender on it. If you plan on pureeing, you'll want to cook far longer than the recipe calls for for a truly smooth soup.
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A-MAZING! Made this for lunch today. Had no idea what to think of it when I first saw the recipe, but then I went for it and so glad that I did! I added lime juice, soy sauce, a dash of cayenne, and a smaller dash of cinnamon, and an extra cup and a half of vegetable broth. Also I used an all natural almond/cashew/peanut butter mix. Per another reviewer's advice, I let it simmer longer, then I used my immersion blender to blend it all together. At the end, I smashed up some honey roasted peanuts and threw them in for texture...perfect and very filling. (Just a note, I would double the recipe if you are serving more than 2 people and it will be your main course).
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