Ingredients
-
1
-
1/4
-
1/8
-
2
-
2
-
1
-
1 3/4
-
1
-
1/4
-
2
-
-
-
-
-
Directions
Curried Peanut and Tomato Soup, This is a simple soup with fabulous flavor from the February 2006 issue of Gourmet magazine. They suggest that you can make this vegetarian by using vegetable broth., Sorry, but I didn’t care for this at all. I wanted something with ingredients I had since it’s grocery day, but this seemed to be missing something. I wanted more pb flavor so tried adding that. Then I tried adding other spicy things, sesame oil, ginger, lime juice, until I gave up. My son, 9, tried it with me and we tried a splash of cream. In his words, it made it better but it still wasn’t great. Again, sorry, but we’ll stick with other recipes. Thanks for sharing anyway. This one was worth a try, but if I have to stray too much from the recipe I just won’t be trying it again., good. Had to up the spices to our taste, also added in soy and lime to Thai it up a bit per the advice in other reviews. Since some of my kids are not tomato fans, used the immersion blender on it. If you plan on pureeing, you’ll want to cook far longer than the recipe calls for for a truly smooth soup.
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Steps
|
1
Done
|
Cook Onion, Salt, and Pepper in Oil in a 2 to 3 Quart Heavy Sauce Pan Over Moderate Hear, Stirring Occasionally, Until Softened, 4 to 5 Minutes. |
|
2
Done
|
Add Curry Powder and Cook, Stirring Frequently, 2 Minutes. |
|
3
Done
|
Add Tomatoes With Their Juice and Broth and Simmer, Uncovered, 5 Minutes. |
|
4
Done
|
Stir Hot Water Into Peanut Butter Until Smooth and Add to Soup. |
|
5
Done
|
Simmer, Uncovered, Stirring Occasionally, 5 Minutes. |
|
6
Done
|
Stir in Cilantro Before Serving. |
