Vegan peanut butter curry soup. Yes, that’s right, read that correctly, a soup with peanut butter. This is actually also the first time I’ve ever put a nut puree in a soup . Not quite true, because I have also used cashew nut puree on many occasions. This is just wonderful for adding a very quick twist to a dish and making it really nice and creamy. At the moment, I’m already sitting on coals a bit, because the US election is in full swing. I’m not even American, but I don’t remember such an exciting election. It even makes me go to news sites that I normally avoid. Too much bad news from all over the world. Recently I downloaded the Good News App downloaded. Cool thing, just consume good news for a change.
vegan peanut butter curry soup
I’ll just say creamy and vegan, that’ll have to do, right? Haha, of course not, because I promise you that this soup once set a whole new standard. It’s almost like a stew and very rich, enhanced with pure peanut butter and coconut milk.
Let’s move on to the ingredients. A little oil for sweating, white onion, ginger, garlic, sweet potato, potato, carrot, banana, curry powder, coriander, paprika, bird eye chili, vegetable broth, salt and peanut butter. Put everything together in a pot and stir. Bring to a boil and simmer over medium heat for 20 minutes. Then refine with a little coconut milk and perfect is the soup.
Alternatives for refining the soup:
- Soaked cashews, with it part of the soup(put about 1/3 in a high-powered blender) and blend until fine. Return to the soup, heat and ready
- Oat cream
- Another vegetable cream of choice
Tip: Perfect with this soup fits a naan bread, here I have two recipes for you up my sleeve. Once a naan made from spelt flour with yeast and the other variant made from gluten-free flour, which is completely without yeast.
Mix vegan curry powder yourself?
If you don’t have curry powder at home, I recommend mixing your own. The prerequisite, of course, is to have a few spices on hand. Here’s my “House Blend” for a curry mix that is very versatile (makes the amount for a small screw-top jar).
For the mixture you need (all ground):
- 4 tsp turmeric
- 3 tsp coriander
- 2 tsp paprika, sweet
- 2 tsp pepper
- 2 tsp cardamom
- 2 tsp garlic
- 2 tsp cumin
- 2 tsp ginger
- 2 Bird Eye chili or 1 tsp cayenne pepper
- 1 tsp cinnamon
- 1 tsp allspice (simply omit if not at hand)
- ¼ tsp nutmeg
Perfect, now nothing can go wrong, or maybe it can? What else is important in the preparation of the soup, you can find out here.
- Instead of the potatoes and sweet potatoes, you can use just potatoes or just sweet potatoes.
- If the soup is too creamy, feel free to thin it with some vegetable broth.
- When pureeing, you can make the soup a little finer if you like, or leave some coarse chunks in it. I like it when there are still some vegetable pieces in the soup. My tip If you like the soup very fine, then puree it for 60 seconds in a high-powered blender.
- When reheating the soup, it is best to use a lid and dilute a little. Due to the very creamy consistency, it can easily splash.
- Instead of Bird Eye Chili, you can use any other chili variety. The spiciness is indispensable for this dish.
That’s all you need to know about this soup. If you’re not in the mood for this intense, flavorful soup today, I recommend my Parsnip Soup, Potato Leek S oup, or Grandma’s Chicken Soup. Perfect with a piece of naan bread, freshly baked in the pan. Brand new on veganevibes you can find a recipe for a quick, gluten-free naan bread, completely without yeast.
The peanut butter curry soup is:
- Slightly spicy
- Slightly sweet
Are you ready the delicious and tasty , vegan and warming soup for cold days? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Peanut butter curry soup
- 30 ml Frying oil or other high heat oil if oil-free replace with vegetable broth or water
- 1 Piece light onion or 2 shallots peeled and finely chopped
- 2 Piece Garlic cloves peeled and finely chopped or pressed, alternatively 1 tsp garlic granules
- 15 g fresh ginger grated, note: with organic ginger the peel can be grated as well
- 2 Piece medium sweet potatoes cleaned and cut into cubes, note: for organic sweet potatoes, be sure to use the skin, the total weight of potatoes and sweet potatoes should be about 650g (unpeeled).
- 2-3 Piece medium potatoes peeled and cut into cubes, the total weight of potatoes and sweet potatoes should be about 650g (unpeeled).
- 2 Piece medium carrots Peeled and sliced, Note: Fresh, organic carrots do not need to be peeled.
- 1 Piece ripe banana peeled and sliced
- 2 tbspn Curry powder
- 1 tbspn Coriander ground
- 1 tbspn Paprika powder ground
- 1 Bird Eye Chili
- 1000 ml Vegetable broth I use a vegan vegetable broth powder without yeast
- 125 g Peanut butter I use a fine mush unsalted, when using a salted mush reduce the amount of salt when seasoning.
- ½ – 1 TL salt alternatively use coconut aminos or tamari
- 100-200 ml Coconut milk to refine use more at will
TO REFINE (optional):
- Fresh coriander greens
- Coconut milk
- Black sesame seeds
- Fresh naan
- Fresh naan gluten-free
- Heat pot with frying oil.30 ml Frying oil or other high heat oil
- Add onion, garlic and ginger and sauté briefly while stirring.1 Piece light onion or 2 shallots, 2 Piece Garlic cloves
- Add potatoes, sweet potatoes, carrots, banana, curry powder, coriander, paprika, bird eye chili and stir vigorously once and sweat for 2-3 minutes.1 Piece light onion or 2 shallots, 2 Piece Garlic cloves, 15 g fresh ginger, 2 Piece medium sweet potatoes, 2-3 Piece medium potatoes, 1 Piece ripe banana, 2 tbspn Curry powder, 1 tbspn Coriander, 1 tbspn Paprika powder, 1 Bird Eye Chili, 2 Piece medium carrots
- Deglaze with vegetable stock.1000 ml Vegetable broth
- Add peanut butter and stir vigorously once more.125 g Peanut butter
- Add a little salt to taste.½ – 1 TL salt
- Stir and bring to a boil, covered.
- Simmer for about 20-25 minutes until the vegetables are soft.
- Puree finely with a hand blender or high-powered blender. To refine, add coconut milk (alternatively oat cream or another vegetable cream to taste) to the soup.100-200 ml Coconut milk to refine
- Season to taste, place in plates, garnish as desired, serve and enjoy!Fresh coriander greens, Black sesame seeds, Fresh naan, Fresh naan
- Keeps airtight in the refrigerator for up to 5 days. Frozen up to 1 month.