Creamy Peanut Butter Curry Soup

Thermomix recipe: Creamy Peanut Butter Curry Soup. Ready in 38 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 150 g onion, roughly chopped
• 20 g garlic cloves, peeled
• 15 g fresh ginger, peeled
• 20 g olive oil
• 15 g curry powder
• 5 g ground coriander
• 5 g sweet paprika powder
• 0.5 g cayenne pepper (⅛ tsp)
• 400 g sweet potato, peeled and cubed
• 100 g carrot, peeled and roughly chopped
• 950 g vegetable broth
• 100 g banana, peeled and roughly chopped
• 125 g peanut butter
• 400 g canned full-fat coconut milk
• 4 slices multigrain bread, for serving

Instructions

1. Add 150 g roughly chopped onion, 20 g peeled garlic cloves, and 15 g peeled fresh ginger to the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the mixing bowl with the spatula.
2. Add 20 g olive oil. Sauté 5 min / 120°C / Speed 1.
3. Add 15 g curry powder, 5 g ground coriander, 5 g sweet paprika powder, and 0.5 g cayenne pepper. Sauté 1 min / 120°C / Speed 1.
4. Add 400 g cubed sweet potato, 100 g roughly chopped carrot, and 950 g vegetable broth to the mixing bowl. Cook 15 min / 98°C / Speed 2 (Reverse). Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow for slight evaporation.
5. Pause. Scrape down the sides and bottom of the mixing bowl with the spatula. Check the consistency and ensure nothing is sticking.
6. Add 100 g roughly chopped banana, 125 g peanut butter, and 400 g canned full-fat coconut milk. Cook 5 min / 95°C / Speed 2 (Reverse).
7. Remove the simmering basket from the lid. Blend 1 min / Speed 7, gradually increasing the speed from 4 to 7, until smooth.
8. Cook 1 min / 90°C / Speed 1 (Reverse) to settle the soup and prevent sticking.
9. Serve the creamy peanut butter curry soup hot with toasted multigrain bread.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.