30-Minute Peanut Butter Curry Soup

A hearty and simple meal, this 30-minute peanut butter curry soup is loaded with vegetables, chunks of tofu, and creamy coconut. Made from pantry-staple ingredients, it’s a meal that comes together quickly and can be made in 1 pot. Easily customizable to preferences and whatever you have on-hand.

Why you’ll love it

I’ve taken all the traditional curry flavors and turned them into a soup. Loaded with hearty vegetables, thick cubes of extra firm tofu, and plenty of extra broth for dunking your naan. Here are some other reasons why you’re going to keep coming back to this delicious soup.

  • Simple
  • Quick
  • Satisfying
  • Comforting
  • Smooth
  • Customizable

Curry Soup Ingredients

Red curry paste- Feel free to add more curry paste for a spicier soup, or leave it out for minimal heat.

Diced tomatoes- Make sure that the tomatoes are added with their juices. I prefer diced tomatoes without added salt.

Lite coconut milk- You could most definitely use full-fat coconut milk. But it’s just as delicious with the light version.

Peanut butter- I prefer cream and unsalted peanut butter in this recipe. You can try this recipe with another nut or seed butter if you have allergies.

Kale- Use your favorite type of kale. Make sure that it’s washed and chopped. No need to massage it.

1, 12oz bag frozen butternut squash

Extra firm tofu- Make sure that you use extra firm tofu to prevent the tofu from falling apart in the soup. Also, there is not need to press the tofu seeing as how it’s going into a liquid anyway.

Preparation

In a large stock pot, over medium-high heat add 1 teaspoon of unrefined coconut oil.

Once the oil has melted, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is soft and transluecent. 

Add the red curry paste, canned diced tomatoes, lite coconut milk, vegetable broth, and creamy peanut butter. At this point you can use your immersion blender to puree the soup (or leave it as is- either way it will be amazing). Cover the pot and bring the soup to a boil.

Once it’s boiling, add the chopped kale, frozen butternut squash cubes, and cubed tofu. Allow the soup to cook for at least 5 minutes or until the kale has wilted slightly and the butternut squash is cooked through. The longer the soup cooks the more the flavors will combine.

Serve this 30-minute peanut butter curry soup over roasted cauliflower or quinoa and topped with peanuts, fresh basil, and a side of vegan naan. Let me know what you think of this simple, quick, delicious dinner. Enjoy, friends!

Ingredient Health Benefits

Basil- phytochemicals, volatile oils (antibacterial properties)

Garlic- phytochemicals

Onion- antioxidants, fiber, vitamin C, folate

Peanuts- antioxidants

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30-Minute Peanut Butter Curry Soup

Erin
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course, Soup
Cuisine Gluten-Free, Indian, Vegan
Servings 4 people

Equipment

  • Immersion Blender/High Speed Blender (optional)

Ingredients
  

  • coconut oil, unrefined
  • ½ large onion, diced
  • 1 clove garlic, minced
  • 1 tsp red curry paste (more for added spiciness)
  • 1, 15oz can diced tomatoes
  • 1, 15oz can light coconut milk
  • 4 cups vegetable broth
  • ¼ cup creamy peanut butter, or nut or seed butter of choice
  • 6 oz fresh kale, roughly chopped
  • 1, 12oz bag frozen butternut squash
  • 1 block extra firm tofu, patted dry
  • fresh basil garnish
  • peanuts garnish

Instructions
 

  • In a large stock pot, over medium-high heat add 1 tsp of coconut oil.
  • Once melted, add the chopped onion and minced garlic. Saute for 3-4 minutes until the onion is soft and transluecent.
  • Add the red curry paste, diced tomatoes, lite coconut milk, vegetable broth, and creamy peanut butter. At this point you can use your immursion blender to puree the soup (or leave it as is, either way it will be amazing). Bring to a boil.
  • Once the soup is boiling, add the chopped kale, frozen butternut squash cubes, and cubed tofu.
  • Allow the soup to cook for at least 5 minutes. The longer it cooks the more the flavors will combine.
  • Serve over roasted cauliflower or quinoa and topped with peanuts, fresh basil, and a side of vegan naan.
Keyword 1 bowl, 30-minutes, butternut squash, coconut, coconut milk, comfort food, easy, filling, hearty, kabocha squash, kale, quick, satisfying, simple

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