Curried Nut Butter-Vegetable Soup

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

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.

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Course: Soup

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6

Author: Veg Kitchen

Ingredients

• 1 1/2 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
• 1/2 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

Instructions

• 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 1/3 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

Nutrition information:
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.