Peanut Soup With Curry Flavors
Updated February 27, 2023
- Total Time
- 5 minutes, plus overnight refrigeration
- Rating
- Comments
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Ingredients
1 cup unsalted peanuts
1 ½ jalapeno peppers, seeded
2 tablespoons curry powder
2 cups chicken broth
1 ⅓ cups lowfat milk
1 cup water
1 tablespoon plus 2 teaspoons fresh lemon juice
1 ½ teaspoon kosher salt
10 to 15 slivers red bell pepper, if desired, for garnish
Nutritional analysis per serving (4 servings)
19 grams carbs; 8 milligrams cholesterol; 306 calories; 10 grams monosaturated fat; 6 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 6 grams fiber; 798 milligrams sodium; 16 grams protein; 10 grams sugar
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.