This satisfying, warming soup is the perfect winter comfort food. It’s very versatile, so feel free to add any produce odds & ends you have around. I love to make this soup when I’m running low on produce, because a lot of it comes together from dry goods. This soup was inspired by this blog post over at the Traveler’s Lunchbox.
- 2 15-oz cans crushed or diced tomatoes including juice
- 1 large onion diced
- 1 bell pepper chopped
- 8 oz fresh spinach
- 2 large carrots sliced
- 1 cup peanut butter 8 oz
- 1 cup coconut milk 8 oz
- 2 Tbsp vegetable oil 1 oz
Condiments & Spices
- 3 cups vegetable stock
- 2 Tbsp curry powder
- 1-2 garlic cloves minced
- Cayenne pepper or garlic chili paste to heat preference
- About 1/4 cup fresh cilantro finely chopped
- Salt and pepper to taste
- Handful chopped cilantro leaves for garnish
- In a large, heavy pot warm the oil over medium heat, then add the onion, garlic, bell pepper and cilantro stems. Cook until the onion has softened and turned golden, 10 to 12 minutes. Stir in the carrots, cayenne and curry powder, and fry until the spices are fragrant, about a minute more.
- Add the stock and tomatoes, including all their juices. Stir well and bring to a boil. Lower the heat and let cook gently until the carrots are soft, about 20 minutes, stirring occasionally. Add the peanut butter, coconut milk and spinach and continue cooking until the spinach is soft and the soup has thickened, about another ten minutes. Season the soup to taste with salt and pepper.
- Garnished with chopped cilantro and peanuts.
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