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peanut soup with whole peanuts in a bowl with a spoon in it.
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5 from 1 vote

Peanut Soup with Whole Peanuts

This spicy peanut soup with whole peanuts is made with coconut milk, curry powder, and vegetables. You will not need peanut butter.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 483kcal
Author: Adina

Ingredients

  • 1 medium onion
  • 1 garlic clove
  • 10 oz carrots about 3 large carrots
  • 2 tablespoons oil
  • 7 oz leek about 1 medium
  • 1 teaspoon maple syrup Note 1
  • 2 teaspoons curry powder Note 2
  • 3 cups vegetable broth
  • 1 can coconut milk 400 g/ 14 oz
  • ½ - 1 tablespoon lemon juice to taste
  • ⅔ cup whole shelled roasted peanuts Note 3
  • ½ teaspoon fine sea salt or Kosher, more to taste
  • ¼ teaspoon freshly ground black pepper
  • 1-2 tablespoons chopped coriander and/or parsley
US - EU

Instructions

  • Chop the garlic and the onion finely, cut the carrots and the leek into thin slices.
    1 medium onion + 1 garlic clove + 10 oz carrots/ 300 g
  • Saute: Heat the oil in a pot and saute the onion, garlic, and carrots lightly, about 3 minutes.
    2 tablespoons oil
  • Add ½ cups (125 ml) of the vegetable broth, allow the liquid to reduce for about 2-3 minutes, then add the leek, maple syrup (or honey), and curry powder. Mix well, and then add the rest of the vegetable broth. Bring to a boil and let cook for about 10 minutes until the vegetables are almost done.
    ½ cups (125 ml) of the vegetable broth + 7 oz leek/ 200 g + 1 teaspoon maple syrup + 2 teaspoons curry powder + 3 cups vegetable broth/ 700 ml
  • Add the coconut milk to the soup, bring to a boil, and let simmer for a few more minutes.
    1 can coconut milk
  • Add peanuts: Turn off the heat and add the peanuts to the soup. Adjust the taste with a little lemon juice, salt, and pepper.
    ⅔ cup whole shelled roasted peanuts/ 100 g + ½ - 1 tablespoon lemon juice + ½ teaspoon fine sea salt + ¼ teaspoon freshly ground black pepper
  • Serve peanut soup: Sprinkle with some chopped coriander and/or parsley and serve immediately.
    1-2 tablespoons chopped coriander

Notes

  1. Sweetener: You can use honey instead if you don't care about the peanut soup being vegan.
  2. I used a mild curry powder. If using a spicier curry powder, adjust the amount according to your heat tolerance.
  3. Peanuts: Salted or unsalted roasted peanuts; adjust the salt content of the soup accordingly.

Nutrition

Calories: 483kcal | Carbohydrates: 26g | Protein: 10g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 17g | Sodium: 958mg | Fiber: 6g | Sugar: 10g