Curry Peanut Soup<< Back to list

Main Dish, Seafood, Soup
Ingredients
2tbsplow-sodium soy sauce
cupwater
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
1/3cupwater
Directions
  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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