Curried Peanut and Tomato Soup
Rich, creamy, and brimming with bold flavors, this Curried Peanut and Tomato Soup is a fusion of comforting warmth and exotic spices. Highlighting the perfect balance of red curry paste, creamy peanut butter, and velvety coconut milk, this soup delivers a silky texture with bursts of fragrant ginger, garlic, and lime. Diced tomatoes and savory vegetable broth create a hearty base, while a touch of cayenne pepper adds an optional kick of heat. Garnished with fresh cilantro and crunchy crushed peanuts, every spoonful offers layers of depth and texture. Perfect as a standalone meal or paired with crusty bread or steamed rice, this one-pot recipe is a quick, 40-minute dish ideal for weeknights or impressing guests. Whether you're looking for a vegan comfort food recipe or a unique twist on classic tomato soup, this cozy bowl is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon cumin
- 1 teaspoon coriander
- 0.5 teaspoon cayenne pepper (optional)
- 28 ounces diced tomatoes (canned or fresh)
- 4 cups vegetable broth
- 0.5 cup creamy peanut butter
- 1 cup coconut milk (full-fat)
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped (for garnish)
- 0.25 cup crushed peanuts (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the red curry paste, cumin, coriander, and cayenne pepper (if using) to the pot. Cook the spices for 1-2 minutes until they become aromatic.
Pour in the diced tomatoes (including the juice) and vegetable broth. Stir to combine.
Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
Stir in the peanut butter, ensuring it melts and blends into the soup evenly.
Add the coconut milk, lime juice, salt, and black pepper. Stir well and simmer for another 5 minutes.
Use an immersion blender to carefully puree the soup until smooth. Alternatively, let the soup cool slightly, then blend it in batches using a countertop blender.
Taste and adjust seasoning with additional salt, pepper, or lime juice if needed.
Ladle the soup into bowls and garnish with chopped cilantro and crushed peanuts before serving.
Serve hot with crusty bread or over steamed rice for a heartier meal.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.3 g | 225% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5852 mg | 254% | |
| Total Carbohydrate | 168.2 g | 61% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 67.6 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 5603 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
