Curried Peanut Soup
Submitted by bsktcase27
Creamy curried peanut soup with rice, carrots, and three tablespoons of curry powder, half-pureed with peanut butter for a thick, nutty broth. Make-ahead friendly and topped with scallions and cilantro.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
50 minIf you’ve never had peanut soup, prepare to wonder where it’s been all your life.
Onion and garlic get sauteed with a generous hit of curry powder, then simmered with rice and carrots until everything is soft. Half the pot gets blitzed with creamy peanut butter into a velvety puree, then stirred back in. The result is thick, nutty, and deeply savory with the rice adding just enough body to make every spoonful feel substantial.
Scattered scallions and fresh cilantro on top bring color and a herbal snap that cuts through the richness. Even better, you can make the whole thing a day ahead.
Pro Tips
- Use creamy commercial peanut butter, not natural or freshly ground. The stabilizers help it blend smoothly into the hot soup without separating.
- Only puree half the soup. Leaving the other half chunky gives you great texture contrast in every bowl.
- Reheat gently and do not let it boil. Peanut butter can break and turn grainy at high heat.
- Three tablespoons of curry powder is bold. If you’re new to curry, start with two and add more after tasting.
Ingredients
Directions
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 a boil.
Stir in rice and carrots.
Reduce heat and simmer until rice is very tender, stirring occasionally, about 20 minutes.
Purée half of soup in blender or processor with peanut butter.
Return purée to sacepan. (Can be prepared 1day 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.
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