Spicy Curried Peanut Soup
This post is brought to you by flannel.
And cozy fall days where the sky is grey, the air is cool, and you just want some hearty soup to warm you up.
…But mostly flannel.
I’ve been big on soups lately. Ryan refuses to turn on the heat, because it’s only October and we are Minnesotans, damn it! Which, I suppose, is a fair point.
Still, I’ve had a chill for the past few weeks that reaches down to the very tips of my toes. When the chill reaches my extremities, piping hot bowls of soup with thick slices of bread are a necessity.
This soup’s comfort goes beyond its warmth, because it’s thick, creamy, spicy, and chock full of flavor. It starts simple enough: peanut oil, garlic, and onion. Sautéed carrots add a bit of sweetness, coconut milk adds creaminess, and that savory, gotta have it flavor comes from curry powder, ground cumin, and a hefty amount of natural peanut butter. Brown sugar and crushed red pepper round out all of those flavors, adding a little boost in sweetness and a touch of heat.
Simmering it up for 20 minutes deepens all the flavors, and allows the slurry (flour and water whisked together) to do its thing in thickening the soup. When the simmer time is up, blend it up until smooth, top with chopped peanuts, and succumb to your warm, comfortable fall feelings.
Spicy Curried Peanut Soup
Thick, creamy soup with the warm spices of curry and cumin, and the richness of peanut butter. Irresistibly smooth and rich - warm your soul food!
Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
- 2 tablespoons peanut oil
- 2 cloves garlic, minced
- 1 yellow onion, chopped
- 1/2-3/4 teaspoon sea salt, divided
- 3 carrots, peeled and chopped
- 1 (13.5-ounce) can light coconut milk
- 1 cup vegetable broth
- 1 cup strained tomatoes (no salt added)
- 1/2 cup natural peanut butter
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4-1/2 teaspoon red pepper flakes (to taste)
- 2 tablespoons brown sugar, packed
- 2 tablespoons water mixed with 2 tablespoons flour*
- Chopped peanuts, for topping
- Heat the oil in a large pot over medium heat. Add the garlic and cook for 30 seconds, and then add the onion and 1/4 teaspoon salt. Cook for 3-4 minutes, until softened.
- Stir in the carrots and cook until softened, about 5 minutes.
- Pour in the remaining ingredients, bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- After 20 minutes, use an immersion blender to puree until smooth. If you don't have an immersion blender, let cool slightly, and transfer to a blender/food processor to smooth out.
- Top with chopped peanuts.
*I used white spelt flour, but unbleached all purpose flour would work as well. I assume gluten free flour would work, but I have not tried it.