Average: 5 (2 votes)
6 Servings

1 tablespoon peanut oil

1 medium onion, chopped

2 celery ribs, chopped

1 medium carrot, chopped

1 tablespoon minced ginger

3 garlic cloves, minced

2 teaspoons curry powder

3 cups low sodium vegetable broth

1 cup water

8 ounces sweet potatoes, cut into 1-inch pieces

1 (14.5-ounce) can no salt added diced tomatoes

½ cup creamy unsalted peanut butter

1 (15-ounce) can low sodium great northern beans, drained and rinsed

⅓ cup light coconut milk

½ teaspoon salt

  1. Heat the oil in a Dutch oven over medium-high heat. Add the onion, celery, carrot, ginger, and garlic. Cook, stirring occasionally, until slightly softened, 4-5 minutes. Add the curry powder and cook, stirring, 30 seconds. Stir in the broth, potatoes, and diced tomatoes. Bring to a boil, reduce the heat to medium and simmer, uncovered, 20 minutes. 
  2. Whisk in the peanut butter until smooth. Add the beans, cover, return to a simmer and cook 15 minutes. Stir in the coconut milk, cover, and cook 2 minutes longer. Remove from the heat and stir in the salt. Let soup cool 10 minutes. 
  3. Transfer the soup to a blender in batches and puree. Return to the pot and warm over medium heat.

Recipe and photo courtesy of the Peanut Institute


Calories: 320
Fat: 14g
Saturated Fat: 2.5g
Sodium: 460mg
Carbohydrate: 37g
Fiber: 9g
Protein: 12g

Yield: 6 Servings

How'd it Taste?

Zazie Hendrix
This was really good and it's vegan! Since it's a puree soup, it's really good to have with a nice side salad or something "chewable" to balance everything. I really enjoyed the flavor!
Patti Wojahn
A great hit at a dinner for 6! Some said they wanted to skip the entree & just have more soup & some bread. Very flavorful, perfectly combined.
Vera Paige
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