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Recipe starts at 00:27
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.
If you think the banana is an odd soup ingredient, you can leave it out, but it adds the perfect sweetness to offset the spicy curry heat from this soup. Try to use a firm yellow banana and avoid using any overly ripe yellow/brown bananas as the flavour from those may be too strong.
Peanut Butter Curry Soup
▸ ▹ Vegan, soy-free, gluten-free
Yield: 4 - 5 servings
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
2 tsp (10 mL) oil
1 medium onion, diced
4 cloves garlic, minced
1 Tbsp (15 mL) fresh ginger, minced
1 Tbsp (12 g) curry powder
2 tsp (8 g) ground coriander
2 tsp (8 g) paprika powder
⅛ tsp ground cayenne pepper
4 cups (1 L) vegetable stock*
2 sweet potatoes, peeled and cut into small cubes
1 yellow banana**, cut into coins
1 carrot, peeled and chopped
½ cup (125 mL) peanut butter***
1 can (400 mL) coconut milk
Fresh red chilis
In a large soup 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.
Add the spices, stir and cook until fragrant, about 30 seconds.
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 fork tender, about 15 minutes.
Add the coconut milk, and blend using an immersion blender or blender. Heat through completely and enjoy!
*Can substitute with 2 vegetable bouillon cubes plus 4 cups (1 L) water
**Avoid using an over-ripe banana (one with any brown spots) as the flavour is too potent. A yellow banana is best for this recipe.
***Variations: almond butter and tahini is a delicious substitute to the peanut butter.
Storage: keep in an air-tight container in the fridge for up to 3 days.
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