This soup quickly became my healthy soup favourite when I discovered it a few years ago. The peanut butter creates a creamy, delicious texture without the addition of cream! It’s really a tomato/chicken broth base, but something magical happens when you add only 1/3 cup of real peanut butter to the whole pot of soup. The flavour…I can’t even… it’s so good and it’s full of veggies, chicken and curry! It you wish to make it vegan, simply cut out the chicken and/or turkey and add the chick peas. This soup works out to about 110 calories per cup (the chicken version) of soup, which is great if you’re trying to cut back a bit and then it’s delicious at the same time! This is a must try. You will love it!
There’s a little prep in chopping everything, but well worth it. It is basically 4 steps. First prep the yams and onions and get them boiling in the pot with the soya sauce and water.
While that’s cooking, prep the veggies, which you will add to the pot of yams after it’s cooked about 5 mins. Once veggies are added, cook another 5 mins.
Next up is pan frying the ground chicken or turkey and adding the curry powder. Once the veggies are cooked add the rest of the ingredients except for the peanut butter mixture.
Once the soup has cooked to desired tenderness, about 10 more minutes, add the blended peanut butter. Note: If you put the water in the magic bullet first and then add the peanut butter, it blends easier! Cook for about another 5 mins and then you’re all done! Eat right away or have some tomorrow – soup is always better the next day because it gives it time to allow all the flavours to meld together.
The finished product! Enjoy!
African Curry Chicken Soup
A favorite vegetable laden soup with curry chicken, peanut butter and cilantro!
Ingredients
- 2 cups pealed, chopped yams
- 3 tbsp soya sauce
- 1 chopped onion
- 1/2 cup water
- 2 chopped or sliced carrots
- 1 sliced celery stalk
- 1 small, chopped red pepper
- 6 cups chicken stalk I use Better Than Bouillon
- 1 14 oz. can tomato sauce
- 1 can garbanzo beans (optional)
- 1/2 cup fresh chopped cilantro
- 1 pkg ground chicken or turkey cooked
- 1 tbsp curry powder
- 2 heaping tbsp curry paste Pataks is best
- 1/3 cup water
- 1/3 cup real peanut butter I use Kraft Only Peanuts with sea salt peanut butter. Don't use peanut butter with sugar added.
Instructions
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Combine in a large pot the first four ingredients. Cook over medium-high heat, stirring occasionally for about 5 minutes.
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In a frying pan, brown the chicken. When it's almost finished cooking add curry powder. This helps the flavor of the curry to release and spread through the chicken. Set aside whe finished cooking.
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Add the chopped veggies to the pot of yams: carrots, celery and red pepper. Cover and cook for 5 minutes stirring occasionally. Then add chicken stalk, tomato sauce, beans, cilantro, chicken, and curry paste. Stir together. Once boiling, turn to simmer for about 10 min.
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Meanwhile, in a magic bullet or blender, blend together water and peanut butter. Add to pot and let simmer for about another 5 mins. This soup freezes well. Because of the peanut butter a creamy soup is created - so good! Enjoy the best soup you've ever had that's good for you!
