Friday, June 27, 2014

Spicy Vegetarian Peanut Soup

This one’s a winner!  I found it in the Washington Post Food section.  The recipe was developed by Mark Furstenberg for his bakery, Bread Furst.  I doubled the recipe (this version makes 5 1/2 cups) and didn’t puree the entire thing – I left some tomatoes, peanuts, celery, etc for a little crunch.  Also, if you’re not a fan of heat, be sure to cut the cayenne pepper.  Enjoy! (photo credit:  Deb Lindsey for Washington Post)


  • 2 tblsp butter
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 tsp ground cayenne pepper (I used plain old red pepper)
  • 1 tblsp peeled, chopped ginger (I used about 2 tsp of the prepared ginger from a jar)
  • 2 tblsp curry powder
  • 3 medium cloves garlic, chopped (I used about 3 tblsp of the chopped garlic from a jar)
  • 1 cup chopped fresh tomatoes
  • 4 cups veg broth
  • 2 tsp salt
  • 3/4 cup creamy peanut butter
  • 1/2 cup sour cream, plus more  for garnish
  • 1/2 cup coconut milk
  • peanuts and cilantro for garnish


  1. Melt the butter in a large pot and add onion and celery.  Cook until softened (about 10 minutes)
  2. Stir in cayenne pepper, ginger, curry and garlic; cook for an additional 5 minutes
  3. Add in tomatoes, veg broth, and salt and cook for about 30 minutes.
  4. In a blender, blend peanut butter and sour cream.  Slowly add ladles of the warm soup and puree (leave the center off the lid of the blender and cover with a towel instead).  Blend the mixture and repeat until the soup is the consistency you like.
  5. Serve with sour cream, peanuts, and cilantro.

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