Creamy Peanut Butter Soup


  • Vegetable cooking spray
  • 1/2 cup chopped onions
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1 leek, cleaned and sliced
  • 2 cloves garlic, minced
  • 3 cups vegetable stock
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1/2 cup reduced-fat peanut butter
  • 1/2 cup fat-free half-and-half or skim milk
  • 1/2 teaspoon curry powder
  • 2 to 3 teaspoons lemon juice
  • 1 to 2 dashes red pepper sauce
  • Salt, cayenne and black pepper, to taste
  • Green onions, thinly sliced, as garnish


  1. Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion, carrot, celery, leek and garlic 5 minutes. Add stock and beans and heat to boiling; reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes.
  2. Process soup and peanut butter in food processor or blender until smooth. Return soup to saucepan; stir in half-and-half and curry powder.
  3. Heat over medium heat until hot. Season to taste with lemon juice, red pepper sauce, salt, cayenne and black pepper.
  4. Pour soup into bowls; sprinkle with green onions.

Yield: 4 (1 1/2 cup) servings

Posted by Tiffany at Recipe Goldmine 11/24/2001 11:09 am.

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