Today it is cloudy and drizzly in Los Angeles. Days like this are few and far between here in Southern CA and so when they do show up the desire to stay home in my pajamas and fuzzy socks is almost overpowering. But…I was good today. I got up, went to the gym, and then made it into work on time. And I have since been staring out the window looking forward to when I can leave my office and change back into my pajamas and fuzzy socks.
And of course, on a rainy day you are pretty much mandated to only consume comfort food. Salads, fruit parfaits and Greek yogurt can only really satisfy me when the sun is out. Cloudy days call for mac and cheese, thick stews or soothing soups. This soup was actually discovered by me and my mom when I was in middle school and we were snowed in from a blizzard. I was bored and itching to cook something new and this recipe won out since it was the only one that could be made with ingredients we had on hand. It ended up being exactly what we had been craving, and since then this soup always makes an appearance in my kitchen during winter. It is creamy, spicy and the perfect comfort food to warm you up on a cloudy day.
This is the first year I actually changed it up by substituting the half and half for light coconut milk, and it is undoubtedly how I will make it from now on. The coconut lightened the soup up in calories without diminishing the creaminess, and I loved the subtle flavor of coconut paired with the peanut butter. If you’re reading this anytime after 6PM, you can pretty much guarantee that I will be on the couch, in fuzzy socks, with a bowl of this soup. Join me, won’t you?
Coconut Curry Peanut Soup
- 2 tablespoons butter
- 1 small onion, chopped
- 3 celery ribs, chopped
- 1 garlic clove, chopped
- 2 tablespoons all-purpose flour
- 2 tablespoons curry powder
- Pinch red pepper flakes
- 2 1/2 cups vegetable broth
- 1 cup water
- 1 cup creamy peanut butter
- 1 14oz can light coconut milk
Melt butter in a large saucepan over medium heat. Saute the onion and celery for about 5 minutes, or until they’re softened through. Add the garlic and saute for one minute more, then add the flour, curry powder and red pepper flakes. Saute for about a minute to cook the flour, and then stir in vegetable broth and water. Bring the broth to a boil and then reduce the heat. Simmer for 20 minutes.
Add in the peanut butter and coconut milk. Using either an immersion blender or by transferring the soup in batches to a standard blender, blend soup until it is completely smooth. Serve immediately.
Tip: This soup is also a great sauce for pasta – but you might need to cook it a few minutes longer to thicken it up. Yummy!