Best Spicy Peanut Soup Recipes

SPICY PEANUT AND PUMPKIN SOUP

Steps:

• In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
• Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
• Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.

SPICY PEANUT SOUP

Steps:

• In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer., Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended., Sprinkle with peanuts.

SPICY AFRICAN PEANUT SOUP

Steps:

• Heat the oil in a large saucepan over high heat.
• Add pepper, ginger, carrots, garlic, onions and cayenne or chilies.
• Cook for 2 minutes, then add potato and stock.
• Bring to the boil and simmer 10 minutes.
• Transfer the vegetables to a food processor and purée until smooth.
• Return the purée to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy.
• Add sugar, salt and pepper.
• Serve sprinkled with green onions.

SPICY PEANUT SOUP WITH CHICKEN

Steps:

• Combine chicken cubes and hot sauce in medium bowl and toss to coat well. Sprinkle with salt and pepper and toss again. Whisk chicken broth, peanut butter, and tomato paste in another medium bowl to blend.
• Melt butter in large pot over medium-high heat. Add chopped onion and zucchini; sauté until tender, about 8 minutes. Add chicken and sauté until no longer pink on outside, about 3 minutes. Sprinkle with flour and cook 1 minute, stirring occasionally.
• Add broth mixture and tomatoes to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes. Season soup to taste with salt and pepper. Serve.

SPICY PEANUT-SHRIMP SOUP

Steps:

• In a medium saucepan, simmer stock, garlic, chiles, ginger, and fish sauce for 10 minutes.
• Whisk in peanut butter. Add shrimp and cook until opaque, about 1 minute. Remove from heat.
• To serve, fill bowls with baby spinach. Ladle soup over spinach and garnish with scallion.

SPICY PEANUT SOUP

Steps:

• In a large saucepan, heat vegetable oil to medium-high heat and saute the onions, sweet potato, and garlic, stirring occasionally, until onion is softened, about 5 minutes.
• Add the chicken broth, thyme, cumin, and rice.
• Bring to a boil; reduce heat and simmer, covered, until rice is cooked and vegetables are tender, 18-20 minutes.
• Add the salsa, beans and zucchini; cook until zucchini is tender about 10 minutes.
• Add peanut butter and stir until completely combined.

SPICY AFRICAN PEANUT SOUP WITH CHICKPEAS

Steps:

• Heat oil in a large saucepan; saute onion until translucent. Add sweet potato and garlic;cook, stirring occasionally, about 5 minutes.
• Add broth, rice, thyme and cumin; stir. Bring to a boil, reduce heat, cover and simmer until rice is tender (18 to 20 minutes).
• Add salsa, garbanzos and zucchini; cook until zucchini is tender, about 10 minutes. Add peanut butter; stir.
• Heat thoroughly, ladle into bowls and top with peanuts.
• Serve immediately.

SPICY AFRICAN CHICKEN PEANUT SOUP

Steps:

• In a large dutch oven or soup pot, heat the sesame oil.
• Add chicken, onion, and garlic, sauteeing over medium heat until chicken pieces turn opaque.
• Add curry powder, salt, pepper, red pepper flakes, chicken broth, tomato paste, stewed onions and peanut butter.
• Heat through, but don't boil. Serve hot.

SPICY CARROT PEANUT SOUP

Steps:

• In a large pot, heat the oil over medium heat.
• Add the onions, carrots, celery, salt, and chili paste.
• Stirring frequently, saute the vegetables over high heat for 5 minutes.
• Add in the water, cover the pot, and bring to a boil.
• Lower the heat and simmer for 25 minutes or until the carrots are soft.
• Add in the peanut butter, soy sauce, and lime juice; stir to combine.
• Puree the soup in batches using an electric blender.
• Reheat soup if necessary and serve hot.

SPICY WEST AFRICAN PEANUT SOUP

Steps:

• 1. Combine the vegetable broth, stewed tomatoes, potatoes, onions, carrots, celery, garlic in a medium pot and bring to a boil over high heat. 2. Reduce the heat to medium, add the chopped chicken, and simmer, uncovered, for 10 minutes. 3. Add the peanut butter, cream, and cayenne pepper and simmer for another 10 minutes, or until the chicken is cooked through and sweet potatoes are fork tender. 4. Puree as desired.

LOW CARB SPICY PEANUT CHICKEN SOUP

Steps:

• Saute vegetables in oil until soft, about 5 minutes.
• Add chicken broth and diced tomatoes and bring to a boil.
• Add raw chicken breasts and poach in the soup for 15 minutes.
• Remove the chicken breasts, dice and return to the pot.
• Add the peanut butter, heavy cream and crushed red pepper; stir well to combine and heat thoroughly.

SPICY CARROT PEANUT SOUP

Steps:

• Or use a fresh stemmed and chopped fresh chile and 2 minced garlic cloves. In a soup pot on medium heat, warm the oil and add the onions, carrots, celery, salt, and chili paste. Sauté on high heat for 5 minutes, stirring often. Add the water, cover, and bring to a boil. Lower the heat and simmer until the carrots are soft, about 25 minutes. Stir in the peanut butter, soy sauce, and lime juice. In a blender, purée the soup in batches. Reheat, if necessary. Serve with lime wedges. Note: If you wish, replace the peanut butter with freshly ground peanuts. Grind ½ cup unsalted roasted peanuts in a blender or small food processor and add them to the soup just before puréeing it. Variation: Try serving the soup cold. It's not your usual chilled soup candidate, but we like it!

DOUBLE RECIPE: SPICY AFRICAN PEANUT SOUP, AND HOW TO RE-PURPOSE IT INTO SPICY PEANUT SAUCE

Steps:

• Soup: Sauté onion. Add garlic and beans (or soy or preferred protein). While these cook further, add the rest of the ingredients to your slow cooker or large pot. Add protein, garlic and onions, set to low temperature for 4+ hours, high temperature for 2-3 hours. Sauce: Sauté with pureed peanuts, vegetable broth, paprika and cumin over low heat for about 15 minutes or until thick but stirrable. Serve in a bowl as a side of dipping sauce or over a savory meal as a topping sauce.

SPICY AFRICAN RICE & PEANUT SOUP

Steps:

• In large saucepan, heat the vegetable oil in medium-high heat to saute the onions, sweet potato, and garlic until onion is softened (about 5 minutes). Add chicken broth, thyme, cumin, and rice. Bring to boil, reduce heat and simmer, cover until rice is cooked and vegetables are tender. Add salsa, beans, and zucchini and cook until zucchini is tender. Add peanut butter, stir until completely combined.

SPICY CHICKEN PEANUT SOUP

Steps:

• Saute zucchini and onions for about 3 minutes, until tender. Add chicken pieces and cook until no longer pink. Add flour and coat. In a bowl, mix peanut butter with broth. Add mixture to pot. Add water if necessary. Add tomatoes. Cook for about 5-10 minutes. Add salt if necessary.

SPICY PEANUT SOUP

Steps:

• saute onion etc, add chili powder, rest of vegetables, cook few minutes, add ve stock, peanut butter corn and cook for 20 minutes,