2 large sweet potatoes, baked, skinned, and mashed
2 tablespoons peanut oil, divided
1/4 cup diced onion
1 jalapeno, chopped, remove the seeds fo less hea
1 large clove garlic, minced
1-3 tablespoons thai red curry paste
1 can coconut milk
3 cups chicken or vegetable broth
1/3 cup natural creamy peanut butter
3 tablespoons minced fresh cilantro, plus additional for garnish
salt and pepper, to taste
1/2 teaspoon cayenne (optional)
1/2 cup roasted peanuts, chopped for garnish
Grilled Peanut Butter Croutons
8 slices whole wheat bread, toasted
8 tablespoons peanut butter, or more if desired
butter or oil, for the pan
Instructions
Heat one tablespoon of the peanut oil in a medium
soup pot over medium heat. Add the onion and
saute until just softened. Add the jalapeno and
garlic, saute 1 minute. Stir in the curry paste
and add the coconut milk and broth, stir to
combine. Then add the mashed sweet potato, again,
stir to combine. Then either remove the pot from
heat and pour mixture into a food processor or
blender or puree mixture in pot with an immersion
blender. If using food processor or blender, pour
back into pot. Stir in peanut butter, cilantro,
cayenne (if using) and a pinch of salt and
pepper. Stir in the remain peanut oil and adjust
salt to taste. Serve hot with the peanut butter
croutons, chopped peanuts and cilantro.
To make the Peanut Butter Croutons toast each
piece of bread and then slather with peanut
butter. Heat a skillet over medium heat with a
tablespoon or so of butter or oil. Grill each
sandwich for 2 to 3 minutes per side. Cut into
squares and serve with the soup.
Originally Submitted
10/19/2015
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