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You are here: Home / Soup / Creamy African Peanut Soup

Creamy African Peanut Soup

October 21, 2015 By Kylee Leave a Comment Last updated: June 1, 2019

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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!Click to Tweet

 

African Peanut Soup

African Peanut Soup

 

 

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!

Closeup of 15 bean soup in Crock Pot.
15 Bean Soup (Crock Pot/Slow Cooker)
Easy Black Bean Soup Recipe (just 20 minutes!)
Healthy Butternut Squash and Apple Soup
Thai Butternut Squash Soup

African Peanut Soup

Creamy African Peanut Soup

This Creamy African Peanut Soup is really rich, warmly flavored - it tastes like... nothing else on earth!. Peanutty, curry-y, deliciousness!
Print Pin
Course: Soup
Cuisine: African
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 4 servings
Calories: 135kcal
Author: Kylee Cooks
Want to scale this recipe?Simply click on the serving amount and move the slider up or down - the recipe will automatically adjust!

Ingredients

  • 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

Instructions

  • 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

Nutrition

Calories: 135kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 942mg | Potassium: 418mg | Fiber: 3g | Sugar: 8g | Vitamin A: 625IU | Vitamin C: 14.8mg | Calcium: 54mg | Iron: 1.9mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!

 

Filed Under: Grains/Lentils/Beans, Soup, Vegan, Vegetarian, Weeknight/Quick & Easy Tagged With: chicken, soup

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A longtime foodie and cook, I bring approachable, affordable, tried and true recipes to the table.

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