Nut butter make an unusual and rich-tasting base for a soup. With notes of ginger, curry, and citrus, this soup is good hot or at room temperature. Photos by Hannah Kaminsky.
Curried Nut Butter-Vegetable Soup
- 1 ½ tablespoons olive oil
- 2 large onions chopped
- 3 to 4 cloves garlic minced
- 1 large celery stalk diced
- 1 cup peanut cashew, or almond butter, at room temperature
- 2 teaspoons minced fresh ginger or to taste
- 2 teaspoons good-quality curry powder more or less to taste
- 1 teaspoon ground cumin
- Pinch of nutmeg
- 1 tablespoon lemon juice or more to taste
- ½ cup orange juice preferably fresh
- 3 cups steamed fresh green vegetables such as finely chopped broccoli, green peas, diced, zucchini, cut green beans, or any combination
- Salt and freshly ground pepper to taste
- Thinly sliced scallions for garnish
- Chopped cashews for garnish optional
- Heat the oil in a soup pot. Add the onions, garlic, and celery and sauté over medium-low heat until all are lightly browned.
- Transfer the onion mixture to a food processor or blender with 1 cup water and process until smoothly pureed, then transfer to the soup pot. Or, simply add 1 cup water to the pot and process with an immersion blender until pureed.
- Add 3 cups water and bring to a rapid simmer. Whisk in the nut butter, about ⅓ cup at a time.
- Stir in the curry powder, cumin, nutmeg, lemon juice, and orange juice. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.
- Stir in the steamed vegetables. If the soup is too thick, add a bit more water. The soup should have a slightly thick consistency.
- Season with salt and pepper, then serve hot or allow to cool to room temperature. Garnish each serving with a sprinkling of scallion and, if desired, chopped nuts
Per serving: Calories: 228; Total fat: 21g; Protein: 9g; Fiber: 4g;Carbs: 20g; Sodium: 29mg
- Here are more recipes for light and lively spring soups.