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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