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. 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.
  2. Add the peanut butter and stir to melt and coat the onion and garlic.
  3. Add all other spices and stir to mix for a minute or so.
  4. Add all your veggies and chickpeas, and cover with the coconut milk, broth, vinegar and sweetener of choice.
  5. Turn heat up to high and bring to a boil.
  6. Once boiling, reduce heat to medium again to simmer.
  7. Let simmer for 20-30 minutes, stirring every so often, until veggies have softened to your liking.
  8. May need to adjust salt content. Start with less, and add as needed.
  9. Ladle into bowls and garnish with Cilantro and chopped peanuts.
Rice noodles are a wonderful addition if you wish to omit the potatoes or chickpeas. Or try it all together!

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