Spicy Curried Peanut Soup

Spicy Curried Peanut Soup | veggieandthebeastfeast.com

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.

Spicy Curried Peanut Soup | veggieandthebeastfeast.com

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.

Spicy Curried Peanut Soup | veggieandthebeastfeast.com

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.

Spicy Curried Peanut Soup | veggieandthebeastfeast.com

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.

Spicy Curried Peanut Soup | veggieandthebeastfeast.com

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


  1. 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.
  2. Stir in the carrots and cook until softened, about 5 minutes.
  3. Pour in the remaining ingredients, bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
  4. 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.
  5. 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.


8 Responses to “Spicy Curried Peanut Soup”

  1. Cheryl — October 9, 2014 @ 7:16 am (#)

    Mmmm, this is everything good. Peanuts are one of my favorite things in savory dishes, and coconut milk to boot?! We’ll be making this very soon, I imagine.. and a great chance to wear my new token flannel shirt. Really unnecessary down here, especially at this point, but hey!

  2. Katrina @ Warm Vanilla Sugar — October 9, 2014 @ 7:26 am (#)

    I need to get on the peanut soup train! BEEP BEEP! Here I come!

    • Katie — October 10, 2014 @ 1:21 pm (#)

      haha, I love this comment. :)

  3. Eileen — October 9, 2014 @ 2:31 pm (#)

    Ooh, this soup sounds so creamy and spicy and delicious. I would be all over a big bowl of this on a rainy day. Also, yay flannel! Is this the time to mention that we keep flannel sheets on our bed year-round…in California? It seems to be. :)

    • Katie — October 10, 2014 @ 1:22 pm (#)

      It is definitely the time to mention that :) I wish I could have flannel sheets on our bed, but SOMEONE has a “high sleeping temperature” and says it gets too hot. Psh.

  4. Jess — October 11, 2014 @ 4:34 pm (#)

    I made a peanut sauce for noodles which is fairly similar to this. Once I’ve added it to the noodles, I just sit there eating the remainder from the pot. It would be much more civilised to have made this soup and eat it by the spoonful! This sounds absolutely amazing!

  5. magdalena — October 13, 2014 @ 5:49 am (#)

    I’ve never tasted anything like this, i love peanuts so I have to try this soup.

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