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This Creamy African Peanut Soup is really rich, warmly flavored – it tastes like… nothing else on earth!. Peanutty, curry-y, deliciousness!
Soup for me is the greatest comfort in the world. A bowl of soup is my go-to for lunches, or dinners when it’s just me. I just love how filling it is, and how quickly I can eat it! I’m a busy person, sometimes – lunch just isn’t going to be a 1 hour period of time. Slurping some yummy soup fills my belly, feeds my soul, and keeps the “hangries” away.
I’d never HEARD of African Peanut Soup, but when you have all the ingredients, and you’re game to try something new… it’s ON. This is a very old Weight Watchers recipe I had laying about to try, and I’m so glad I finally got around to making this!! Vegetarians and Vegans will love this one, as WELL as carnivores like my family.Love African Peanut Soup? Me too! Tweet it!
Do you love soup all year round? What are your favorites?
A couple of mine are this Broccoli Cheddar Soup and this Creamy Chicken Tortilla Soup. Try them out!
Creamy African Peanut Soup
- 15oz can chickpeas drained and rinsed, garbanzo beans
- 3 cups vegetable stock divided
- 3 Tbs peanut butter
- 1 Tbs olive oil
- 2 small onions diced finely
- 1 Tbs fresh ginger grated - can sub powdered ginger
- 2 tsp curry powder
- pinch cayenne pepper
- 14.5oz can diced tomatoes
- 1 Tbs tomato paste
- 1/4 cup fresh cilantro chopped finely
- In the bowl of a blender or food processor, add the chickpeas, 1 cup of stock and the peanut butter, and blend until smooth.
- In a large saucepan or dutch oven, heat the olive oil over medium high.
- Add the onions and cook until softened.
- Add the ginger, curry powder and cayenne, and cook another minute.
- Add the chickpea/stock/peanut butter puree, the remaining 2 cups of stock.
- Bring to a boil, then reduce heat to medium and simmer for a few minutes.
- Cool 5 mins, then blend the soup in batches in the food processor/blender until smooth (or use an immersion blender).
- Top with cilantro and devour