Curry Peanut Soup<< Back to list

Main Dish, Seafood, Soup
2tbsplow-sodium soy sauce
1onion, chopped
2small sweet potatoes, diced
1large carrot, cut into half moons
1celery stalk, thinly sliced
red bell pepper
1lbsmall shrimp, cleaned and deveined
15ozcrushed tomatoes
32ozlow-sodium vegetable stock
15ozlow-sodium garbanzo beans, rinsed and drained
cupchopped fresh cilantro
3tbspnatural peanut butter
2tspcurry powder
  1. Warm 1/2 cup water and soy sauce in a large pot.
  2. Add onion and sweet potatoes. Cook for 5 minutes over medium-high heat, stir occasionally.
  3. Add carrot, celery and pepper. Cover and cook 3 minutes, stir occasionally.
  4. Add shrimp and cook until white, about 5 minutes.
  5. Stir in tomatoes, stock, beans and cilantro.
  6. Blend peanut butter with 1/3 cup water and curry powder. Add to soup.
  7. Stir to mix well. Cover and simmer for 10 minutes. Serve.

12 servings

  • I like to double the celery, pepper, and carrots. Yum.

    I just use already cooked, frozen shrimp. So much easier and faster - not to mention cheaper.

    Don't have the heat too high or cook it too long on the first 3 steps or it'll burn (lesson learned).

    The fresh cilantro really gives the soup a nice kick - don't skimp on it!
    [Carolyn Plocher - 2010-11-28 23:53:16]

A soup that's good and good for you.

Carolyn Plocher

Oxygen Magazine Dec 2010

Nov 28, 2010

Nov 28, 2010

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