Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/2 cup creamy peanut butter
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) chickpeas, drained and rinsed
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the curry powder, cumin, cinnamon, ginger, and cayenne pepper. Cook for 1-2 minutes, stirring constantly.
3. Add the peanut butter, vegetable broth, diced tomatoes, and chickpeas. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
5. Use a blender or immersion blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 20g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 12g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Crushed tomatoes can be used instead of diced tomatoes.
- Cannellini beans can be used instead of chickpeas.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use almond butter instead of peanut butter for a different flavor.
- Add diced sweet potatoes or butternut squash for a heartier soup.
Tips and tricks:
- Be sure to use creamy peanut butter, not chunky, for a smoother soup.
- If the soup is too thick, add more broth or water to thin it out.
- Adjust the spices to your liking. Add more cayenne pepper for a spicier soup, or more cinnamon for a sweeter soup.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in bowls with a dollop of sour cream or Greek yogurt on top.
- Garnish with chopped peanuts or a drizzle of sriracha sauce.
Garnishes:
- Chopped fresh cilantro
- Chopped peanuts
- Sriracha sauce
- Sour cream or Greek yogurt
Pairings:
- Serve with crusty bread or naan for dipping.
- Pair with a crisp green salad.
Suggested side dishes:
- Roasted vegetables
- Quinoa or rice pilaf
- Grilled chicken or tofu
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
Food history:
- Peanut soup is a traditional dish in West African cuisine, where peanuts are a staple ingredient.
Flavor profiles:
- Spicy, nutty, savory
Serving suggestions:
- Serve hot as a main course or appetizer.
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Region: Thai