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Spicy Peanut Soup with Coconut and Kale

  • Author: Kate Kasbee
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

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Ingredients

  • 2 teaspoons olive oil
  • ½ red onion, finely diced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon chili pepper flakes
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth
  • 1 15-oz. can diced tomatoes with their juices
  • 1 15-oz. can chickpeas, drained and rinsed
  • ½ cup peanut butter
  • 1 apple, diced
  • 1 cup coconut milk
  • 2 cups kale, chopped
  • 1 tablespoon lime juice
  • Chopped peanuts, for garnish
  • Cilantro, for garnish

Instructions

  1. Warm the olive oil in a large soup pot over medium-low heat. Add the onion, garlic, and ginger and cook until the onion is soft, about 4 minutes.
  2. Add the chili pepper flakes, salt, and cumin. Saute until fragrant, another minute or so. Now add the tomato paste and stir to combine the ingredients.
  3. Pour in the vegetable broth along with the diced tomatoes, chickpeas, and peanut butter. Stir to fully combine. Bring the soup to a simmer, then reduce the heat slightly to maintain a gentle simmer for 15 to 20 minutes.
  4. Add the diced apple and coconut milk to the soup and continue to simmer for another 5 minutes or so. Remove from heat and stir in the kale and lime juice. Taste the soup and adjust the flavors to taste (I added a pinch more salt).
  5. Ladle the soup into bowls and garnish with chopped peanuts, cilantro, and more chili pepper flakes. Serve with crackers, rice, or a piece of naan for maximum coziness.

Notes

Nutrition info does not include peanuts for topping, crackers, rice, or bread.