Curry Peanut Soup from Oxygen Magazine

Welcome Spring! as I say this there are more than 5 fresh inches of snow outside. Husband and I came in sopping wet from “playing with the snow”.
My friend sent a recipe game out. All I can think about is soup! So since I already had this typed out, I thought hey, I should just post it on the blog. I hope you make it and enjoy it. Also my good friend Heating Guy does not like shrimp. I made it with chicken breasts. Simply boil the chicken with some spices the night before and chill it. Shred it, then add it to the soup at the end just like you would the shrimp.

Curry Peanut Soup (From Oxygen magazine) Oxygenmag.com with my changes in bold

2 tbsp soy sauce
1 onion chopped
1 potato diced (potato can be completely omitted)
1 large carrot cut into thick rounds
1 stalk of celery chopped
½ red pepper diced
½ lb. large raw shrimp
1 (15oz.) can crushed tomatoes
32 oz vegetable stock
1 (15oz.) can garbanzo, chick peas rinsed and drained
½ cup fresh cilantro
1/3 cup (or more) all natural peanut butter
2 tsp. curry powder
1/2 tsp. cumin
1 or 2 green onions chopped

Heat ½ cup of the stock and soy sauce in a large pot. Add onions and potatoes, cook 5 minutes on high, stirring occasionally

Add carrot, celery and pepper. Cook for 3 minutes. Stir occasionally.

Stir in tomatoes, stock reserving 1/3 cup, beans and cilantro

Blend peanut butter with the 1/3 cup of stock reserved, curry powder and cumin and add to soup.

Stir to mix well. Cover and simmer for 7 minutes, add shrimp and simmer for 5 minutes or until shrimp are pink and firm to the touch. Add the green onions on top when plating.

Tagged as: chickpeas, curry, peanut butter, shrimp, soup