Peanut Soup With Curry Flavors
Updated Feb. 28, 2023
- Total Time
- 5 minutes, plus overnight refrigeration
- Rating
- Comments
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Ingredients
- 1cup unsalted peanuts
- 1½jalapeno peppers, seeded
- 2tablespoons curry powder
- 2cups chicken broth
- 1⅓cups lowfat milk
- 1cup water
- 1tablespoon plus 2 teaspoons fresh lemon juice
- 1½teaspoon kosher salt
- 10 to 15slivers red bell pepper, if desired, for garnish
Nutritional analysis per serving (4 servings)
321 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 18 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 16 grams protein; 798 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place peanuts, jalapenos curry and 1 cup of the broth in a blender and process until smooth. Scrape down the sides. With the machine running, slowly pour in remaining broth.
- Step 2
Scrape mixture into a metal bowl. Stir in remaining ingredients, except the garnish. Refrigerate for several hours or overnight. Serve garnished with the peppers if desired.
Private Notes
Comments
Pretty bland as is. Significantly improved with additional seasonings to taste. Coconut milk would likely be a good substitute for the regular milk as well.
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