Cristina Cooks: Spicy Peanut Soup

Cristina Cooks: Spicy Peanut Soup


  • 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


  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

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