The Washington Post

Spicy Vegetarian Peanut Soup

Spicy Vegetarian Peanut Soup 6.000

Deb Lindsey for The Washington Post

Mar 26, 2014

Mark Furstenberg developed this soup for the menu at his upcoming bakery, Bread Furst in Van Ness. He is crazy about peanuts in all forms, and his son Philippe loves peanut soup. "So it should more accurately be called Philippe's Peanut Soup," says the baker.

Be sure to add the coconut milk at the very end, and don't over-blend; otherwise, it could separate.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes 5 1/2 cups

Ingredients
  • 2 tablespoons unsalted butter
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 teaspoon ground cayenne pepper
  • 1 tablespoon peeled, chopped ginger root
  • 2 tablespoons curry powder
  • 3 medium cloves garlic, chopped
  • 1 cup chopped fresh or canned no-salt-added tomatoes
  • 4 cups homemade or no-salt-added vegetable broth
  • 2 teaspoons kosher salt
  • 3/4 cup creamy peanut butter
  • 1/2 cup sour cream, plus more for garnish
  • 1/2 cup coconut milk
  • Coarsely chopped dry-roasted, unsalted peanuts, for garnish
  • Coarsely chopped cilantro leaves, for garnish

Directions

Melt the butter in a large saucepan over medium heat. Add the onion and celery, stirring to coat. Cook for about 7 minutes, stirring occasionally, until the vegetables have softened; adjust the heat as needed so they do not brown.

Stir in the cayenne pepper, ginger, curry and garlic; cook for 5 minutes, stirring occasionally, then add the tomatoes, broth and salt. Cook, uncovered, for 30 minutes.

Combine the peanut butter and the 1/2 cup of sour cream in a blender. With the motor on low speed, add the broth mixture through an opening in the blender lid; puree until smooth. (You might have to do this in batches.) Add the coconut milk, blending just until incorporated.

Serve warm; garnish each portion with a spoonful of sour cream, chopped peanuts and a sprinkling of cilantro.

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Recipe Source

Adapted from Washington master baker Mark Furstenberg.

Tested by Johnna Rowe.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 340


% Daily Values*

Total Fat: 29g 45%

Saturated Fat: 12g 60%

Cholesterol: 20mg 7%

Sodium: 690mg 29%

Total Carbohydrates: 17g 6%

Dietary Fiber: 4g 16%

Sugar: 8g

Protein: 10g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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