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Cristina Cooks: Spicy Peanut Soup

Cristina Cooks: Spicy Peanut Soup
Ingredients:
  • 2 medium carrots, chopped
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 large sweet potato, peeled and cubed
  • ½ cup chunky peanut butter
  • 2 tablespoons red curry paste
  • 2 cans (14-½ ounces each) vegetable broth
  • 1 can (14-½ ounces) fire-roasted diced tomatoes, undrained
  • 1 bay leaf
  • 1 fresh thyme sprig
  • ½ teaspoon pepper
  • ½ cup unsalted peanuts

Recipe:

  1. In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer.
  2. Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper.
  3. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended.
  4. Sprinkle with peanuts.

Spicy Peanut Soup

Skyping in from St. Paul, Minnesota, Lisa Meredith shares her recipe for spicy peanut soup with Cristina.

For more great "Taste of Home" recipes, go to www.tasteofhome.com.

For more recipes by Lisa Meredith, go to her cooking journal www.tuesdaydinners.com.