This is one of my favorite soups during the winter. I got the recipe from our church newsletter a few years back. (My adaptations are noted in parenthesis.)
Barbara’s Curried Peanut Soup
- 3 T vegetable oil (I only used 2)
- 1 small onion finely chopped (I used 1/2)
- 1 medium carrot finely chopped
- 1 stalk of celery finely chopped (didn’t have)
- 1+ t. curry powder (I used 2 heaping)
- 2 T whole wheat flour
- 4 c vegetable stock
- 1/2 c chunky peanut butter (we had creamy)
- 2 T ketchup
- 2 t soy sauce (I used Braggs’ Liquid Aminos)
- 1+ c cooked brown rice (I used about 4, as I prefer a thicker soup)
In a 3-quart saucepan, over medium heat, saute onion and oil. Add carrot and celery and cook, stirring, until vegetables are soft—about 10 minutes. Stir in curry powder and cook for one minute. Stir in flour and cook for one more minute. Gradually stir in vegetable stock. Reduce heat, cover, and simmer for 15 minutes. Stir in peanut butter, ketchup, and soy sauce until smooth. Add rice and simmer uncovered for five minutes. Garnish each serving with a teaspoon of chopped peanuts. For thicker soup, add more brown rice. Makes 4 1 1/3 c servings.
Delicious! As noted, for a thicker soup add more brown rice. I think chunky peanut butter adds a better texture and flavor as well. I garnished mine with cilantro instead of peanuts.
We ate this soup with biscuits and gravy and cottage cheese—probably not the most complimentary sides, but Husband doesn’t enjoy this soup, and biscuits and gravy are one of his favorites. He gamely ate about 3 T of soup with only a few grimaces. (: Enjoy!