Description
The best smooth and silky soup with hints curry and peanut. Top it with all of the garnishes.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 shallots, small diced
- 4 medium sweet potatoes, diced (I leave the skins on)
- 2 medium carrots, small diced
- 1 teaspoon each salt and black pepper, plus more for tasting + seasoning
- 4 garlic cloves, minced
- 1 inch fresh ginger, minced or finely grated
- 2 tablespoons curry powder
- 1 heaping tablespoon peanut butter
- 1 1/2 quarts chicken bone broth, stock or vegetable stock
- 1 14 oz. can unsweetened coconut milk
- 1/2 red bell pepper, small diced
- 1 handful fresh basil, thinly sliced
- 1/4 cup dry roasted peanuts
- 1 teaspoon red pepper flakes
Instructions
- In a stock pot or large dutch oven, saute the olive oil, shallots, sweet potatoes, carrots and salt and pepper over medium/high heat. Stir occasionally for 4 minutes.
- Add in the garlic, ginger and curry powder. Mix and cook for 1 more minute.
- Stir in the peanut butter, broth and coconut milk. Bring up to a simmer and cook for 8 minutes or until the sweet potatoes and carrots are tender.
- Add the soup to a blender and blender until very smooth. Taste test and add more salt and/or pepper.
- To serve, laddle portions into bowls and top with desired garnishes. I love to add a little of each.
Notes
You will need a blender or hand immersion blender for this recipe.
The garnishes – red bell pepper, basil, peanuts and red pepper flakes are optional. Add what you love.
This soup freezes amazingly well.
- Prep Time: 10
- Cook Time: 20
- Category: soup
- Method: stove top
- Cuisine: soup