Curried Peanut Soup

So, it’s June gloomy here in LA. It’s raining outside, and it’s been cloudy for weeks. I’m tired of wearing jackets and long pants and am ready for flip-flops and flowy skirts. The upside to living in LA is supposed to be the weather. “Sunny LA” as they say.

I guess that if I’m going to find a bright side, it’s that I can make some more Curried Peanut Soup, which normally only makes its appearance in winter months. It’s creamy, spicy, and nothing is more of a comfort food than peanut butter.

A special note about this soup: it tastes the absolute best if you eat it steaming hot, on the couch and wrapped up in a blanket while watching a great movie. Just an FYI.

Curry Peanut Soup

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Adapted from Southern Living

Makes 6 cups

2 tablespoons butter
1 small onion, finely chopped
3 celery ribs, finely chopped
1 garlic clove, minced
2 tablespoons all purpose flour
2 tablespoons curry flour
¼ teaspoon red pepper flakes
3 ½ cups vegetable broth
1 cup creamy peanut butter
2 cups half & half

Melt butter in a large saucepan over medium heat; add onion and celery, and sauté for 5 minutes. Add garlic and sauté for 2 minutes. Stir in the flour, curry powder, and red pepper flakes. Stirring constantly, cook for 1 minute more. Add broth and bring to a boil; reduce heat to low and simmer for 20 minutes.

Stir in peanut butter and half and half. Stirring constantly, cook 3 to 4 minutes or until thoroughly heated. Using a hand blender, blend mixture in pot until smooth. If you don’t have a hand blender, you can also transfer the soup in small batches to a normal blender and then return to the pot.

Tagged as: Nuts