Ingredients
Makes 6 servings
Garnishes:
Step 1
1. Melt the butter in a large, heavy saucepan over moderate heat. Add the celery and onion and sauté for 8 to 10 minutes or until limp and golden. Blend in the curry powder, cumin, coriander, turmeric, cayenne, and black pepper, then cook and stir 1 minute more.
Step 2
2. Add the peanut butter, then gradually mix in the chicken stock. Bring to a boil, adjust the heat so the soup bubbles gently, and simmer uncovered, stirring now and then, for 20 minutes or until the flavors "marry." Add the pecans and cook, stirring occasionally, for 2 minutes more. Remove the soup from the heat and cool for 10 minutes.
Step 3
3. Purée the soup by churning in batches in the food processor or in an electric blender at high speed. It will still be lumpy. Note:For a silky soup, force through a fine sieve.
Step 4
4. Return the soup to the pan, add the cream and salt, set over moderate heat, and bring to a simmer. Taste for salt and adjust as needed. Or, if you prefer, refrigerate the soup for up to two days. When ready to serve, reheat the soup or serve cold.
Step 5
5. Ladle into heated (or chilled) soup plates, and sprinkle each portion with paprika, peanuts, and chives. Then, if you like, top with the mango chutney.
Leave a Review
Reviews (10)
Back to TopJust Ok for me, would not repeat.
colettestp
Montreal, Canada
10/29/2018
Really loved this soup! Easy and inexpensive to put together for such complex flavor. Being blended in a Ninja made it completely smooth and velvety, did not need to strain at all. We loved the addition of mango chutney.
kristi
Edmonds, WA
12/23/2016
Made as is, wouldn't change a thing. Yum
joleec
ivoryton, ct
3/9/2015
Yummy and rich. I made with reduced fat smooth peanut butter and vegetable broth. Turned out with good level of spice and so creamy. I thought it was very easy and definitely enough complexity to serve to guests.
cacst102
San Diego, CA
4/21/2013
This is a super easy recipe that is a great weekend dinner. Weekdays would be do-able if you prepped as much as possible the night before. I added chicken as others have suggested. But the addition that really made this special was substituting cilantro for chives at the end. Amazing!
Anonymous
Wynnewood
2/19/2012
I used smooth peanut butter and excluded the nuts. Otherwise this was absolutely wonderful. Just a hint of spicy on the back palate. Smooth, creamy and delicious. I felt like there was just a hint of something missing. I may try adding just a bit of cream cheese next time along with the cream.
AubreyAnderson
Long Island, NY
6/13/2011
Perfect soup for a chilly night, thick and spicy. I like things zesty so I added more curry powder and some smoked paprika. The best part is the look on your friends' faces when they see you spooning peanut butter into the pan! I simply paired the soup with naan but next time I'll try adding chicken, like the other reviewers.
citymouse09
Harrisburg, PA
11/8/2010
suprisingly good (I'd say 3 and a half forks). THe peanut flavor was not at all overwhelming, I was alittle disappointed at the lack of spicyness, next time I would add curry paste instead of powder, I am also not sure where to place this soup, as in when and with what to serve it.
markhous
miami
8/1/2010
Made this delicious and easy to make soup for dinner tonight. I had all the ingredients on hand. Even the kids loved it. I made a few adjustments by deglazing the cooked veggies and spices with 1/2 cup white wine. I garnished the soup with some cubed chicken from Sunday's dinner, chopped peanuts and a dash of smoked paprika. I'll definitely be adding this to our favorite soups menu.
amkidsmom
Upland, CA
10/13/2009
这是非常美味浓汤。而不是cream use milk for a healthier option. Also feel free to add an assortment of nuts as a garnish (not just peanuts). I added sliced chicken pieces so it could be a complete dinner.
apagereally
Boston, MA
7/20/2009
