Main image of Peanut Butter Curry Soup

Peanut Butter Curry Soup

30 min

Soup

One-bowl / one-pot

Freezer-friendly

A combination of two delicious ingredients: peanut butter and curry. This soup is thick and creamy thanks to the sweet potatoes, and ever so slightly sweet with the addition of a banana. And yes, you read that correctly: banana in a soup. It's so good!

Servings

Total

30 min

Prep

10 min

Cook

20 min

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Ingredients

  • 1 tsp (5 mL)
    olive oil
  • 1
    onion, diced
  • 4
    cloves garlic, minced
  • 1 Tbsp (6 g)
    fresh ginger, minced
  • 1 Tbsp (6 g)
    curry powder
  • 2 tsp (4 g)
    ground coriander
  • 2 tsp (5 g)
    paprika powder
  • ⅛ tsp
    cayenne pepper
  • 4 cups (960 mL)
    vegetable stock*
  • 2
    sweet potatoes, cut into small cubes
  • 1
    banana**, cut into coins
  • 1
    carrot, chopped
  • ½ cup (120 mL)
    peanut butter
  • 1⅔ cups (399 mL)
    canned full-fat coconut milk

Optional toppings

  • coconut cream
  • fresh cilantro
  • roasted peanuts
  • sliced chili pepper
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Directions

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  1. In a large pot over medium heat, add the oil, onions, garlic and ginger, cooking for about 3 minutes. Add splashes of water as needed to prevent burning.
  2. Add the spices, stirring to toast until fragrant, about 30 seconds.
  3. Add the stock, sweet potatoes, banana, carrot, and peanut butter. Bring to a boil, reduce to a simmer, cover with a lid, and cook until the sweet potatoes are cooked through, about 15 minutes.
  4. Add the coconut milk, and blend using an immersion blender or standing blender. Heat through completely, and enjoy!

Notes

  • * If desired, you can substitute 1 cup of vegetable stock with ½ vegetable bouillon cube plus 1 cup (240 mL) water.
  • ** Avoid using a ripe banana (one with brown spots) as the flavour is too potent. A firm, yellow banana is best for this recipe. If you think the banana is an odd soup ingredient, you can leave it out, but it adds the perfect sweetness to this soup that balances so well with the spices.

Storage

  • Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Narelle - April 18, 2021, 8:16 p.m.

I highly recommend this recipe! Surprised by the combination of flavours when reading the recipe at first, but it is absolutely delicious. Made a few adjustments : had only 1 sweet potato available but added one more onion and an extra carrot, used coriander flakes instead of ground coriander, and added a hint of turmeric and black pepper. Worked out beautifully! Thank you Sadia!

PUL Team - April 19, 2021, 3:23 a.m.

Oohh sounds so delicious, Narelle! Thank you so much for sharing your lovely review with us. So glad you enjoyed the soup 🤗


Isa-Bella Leclair - April 15, 2021, 9:47 p.m.

This recipe is so warm, tasty and comforting! A plus it's easy and a one-pot recipe, amazing! Definitely agree with the tip to use a banana that is not too ripe, made the recipe three times now and tried with a banana that was a bit spotty the second time and it tasted a lot more of bananas than the other two times (I didn't necessarily think it was a bad thing though, made it interesting for sure!).

PUL Team - April 19, 2021, 1:44 a.m.

Oh this is so wonderful to hear, Isa-Bella Leclair! So glad you enjoyed the recipe and thank you for sharing :D