Peanut Butter Coconut Curry Soup
- By Yoga Studio Calgary
- •
- 17 Sep, 2018
- •

We are now into mid September Yogi’s, and with that comes chilly weather, and a desire to curl up in front of the fireplace with thick, cozy socks on, and a steaming hot bowl of soup. Below is one of my favorite, nourishing soup recipes. Creamy, and full of warming spices. This will make a big pot, perfect for family dinners, however keeps well in the fridge over a few days or so too.
Peanut Butter Coconut Curry Soup
Vegan Gluten free
Can substitute other nut or seed butters to accommodate allergies
Prep time: 10-15 mins.
Cook time: 30-40 mins.
- 1 medium yellow or white onion, diced
- 4-5 cloves garlic, peeled and chopped
- 2 Tbsp. Coconut oil
- 1/2 cup Natural, Unsweetened, Peanut Butter
- 8 Tbs. Curry powder
- 2 Tbsp. Coriander
- 1 Tbsp. Cumin
- 1 Tbsp. Paprika
- 1/2 tsp. Cinnamon
- Salt and Pepper to
taste
- 2 Tbsp. Honey, Agave, or Coconut Aminos ( optional )
- 1 Tbsp. Apple Cider or Coconut Vinegar
- 1-2 cans Coconut Milk ( depending on how creamy you
want it to be
- 8-10 cups Veggie Broth ( may need to adjust to fit
size of pot ).
- 1 med. Sweet Potato, cut into bite sized cubes
- 5 large Mushrooms,
sliced
- 3-4 Carrots
- 1 med. Zucchini, cut into bite sized pieces
- Handful of peas and/or Corn
- 1 can Chickpeas ( optional )
- Cilantro and chopped Peanuts to garnish if desired
This recipe will make a large amount of soup, so I suggest using a stock pot. However you can divide everything in half and use a large soup pot if that’s what you have, or are looking to make a smaller amount.
- 1 Heat oil in pot over medium heat and add onion, stirring every so often until the onion becomes soft and translucent.
Add the garlic and let cook for another couple
minutes.
- Add the peanut butter and stir to melt and coat the
onion and garlic.
- Add all other spices and stir to mix for a minute or so.
- Add all your veggies
and chickpeas, and cover with the coconut
milk, broth, vinegar and
sweetener of choice.
- Turn heat up to high and bring to a boil.
- Once boiling, reduce heat to medium again to simmer.
- Let simmer for 20-30
minutes, stirring every
so often, until
veggies have softened to your liking.
- May need to adjust salt content. Start with less,
and add as needed.
- Ladle into bowls and garnish with Cilantro and
chopped peanuts.



