Curried Peanut Soup

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I gave a party awhile ago where the guest of honor was vegetarian and I wanted to serve a soup that was vegetarian and that was outstanding.  So I asked my friend Eileen who loves good food and is also a vegetarian. This Curried Peanut Soup is one of her family’s favorites and now one of ours too!

Curried Peanut Soup

3 T. olive oil

2 medium onions, chopped

2 cloves garlic, minced

2 T. curry powder

2 t. salt

1/2 t. black pepper

2 c. carrots, chopped (about 3 carrots)

1 c. celery, chopped (about 2 stalks)

6 c. vegetable stock (or chicken if you don’t need it to be vegetarian)

3/4 c. smooth peanut butter, not freshly ground

4 cups cooked long grain white rice

3 c. fresh chopped roma tomatoes

Saute onions and garlic in olive oil over medium low heat until tender and translucent (about 15 – 20 min.).  Add curry powder, carrots, celery, and cook 15 more minutes.  Add vegetable stock, increase heat slightly and cook 10 minutes or until vegetable are tender.  Add salt and pepper.  Add peanut butter and stir until smooth.  Mix in rice and tomatoes.

If the soup is too thick you can thin it with some more stock or water.


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