Curry Peanut Soup

Better-Than-Restaurant Soup!

I got a recipe for Curry Peanut Soup from my sister, which is a new favourite in their household.  An easy to make, delicious soup.  The first time I made it, I followed the recipe and had delicious soup for the week to bring to work.  This weekend, I made it again and decided to change it up a little bit.  Partly because I was missing some ingredients and I also wanted to add some heat to it.

When my man took his first bite, he melted a bit and said: "This soup is better than at the restaurant!" I can tell you that here in Calgary, Alberta, the days are getting increasingly colder.  We've already had a couple spells of snow, and this soup hits all the right buttons to make you feel warm and cozy.  It's easily adaptable to different diets and as usual, will make some suggestions at the bottom of this post.

Here's my take on this delicious, gluten-free soup!

curry peanut soup

2 tablespoons Bragg's Soy Seasoning (you can use soy sauce if not following specific diet)
1 onion, chopped
1 medium sweet potato, diced
1 large carrot, sliced
1 celery stalk, sliced
1 red bell pepper, diced
1 lb small shrimp, cleaned and deveined
5 medium roma tomatoes, chopped roughly and pureed in food processor with skin on
1 cup coconut milk
3 cups water
2 cups chickpeas, cooked (or 1 can chickpeas, drained and rinsed)
1/2 cup fresh cilantro, chopped
2 tablespoons green curry paste
2 tablespoons peanut butter 
1 tablespoon fish sauce

1. Heat 1/2 cup water and soy seasoning in a large pot
2. Add onion and sweet potatoes.  Cook for 5 minutes over high heat, stir occasionally.
3. Add carrot, celery and pepper.  Cover and cook 3 minutes, stir occasionally.
4. Add shrimp and tomato sauce and cook until white, about 5 minutes.
5. Stir in coconut milk, water, chickpeas and cilantro
6. In a small bowl, mix peanut butter with 1/3 cup water, fish sauce and curry paste with a fork.  Add to soup.
7. Mix well, cover and simmer for 10 minutes.

Candida: replace raw shrimp with cooked chicken or meat of choice.  Find curry paste with only acceptable ingredients.  I found one in the ethnic section at Superstore with no added sugars.  Also use almond butter instead of peanut butter and omit fish sauce (you might need to add a little salt).

Paleo: Omit chickpeas and soy sauce (use oil for frying instead of water/soy sauce mix)

Vegetarian: use firm tofu instead of shrimp.

Candida: use almond butter instead of peanut butter

Note: this soup was ready from start to finish in 30 minutes.  If you have fresh tomatoes, don't skip this step, it's so worth it!  If you don't have fresh, use 15 oz can of crushed tomatoes.  But I tell you, the taste is so much better if you crush your own!