This soup is mildly spicy, and can be “amped up” by switching out Mild Curry Powder for Hot Curry Powder, or for any other fiery spice blend.
3 Tbsp Extra Virgin Olive Oil
1 small white onion, chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
1 Tbsp mild Curry Powder
2 Tbsp flour
3-4 Cups chicken stock or vegetable broth
1/2 Cup heavy cream
1 Cup natural peanut butter (no sugar added)
Juice of 1/2 – 1 lime (to taste)
Optional soup toppings: chopped toasted peanuts, scallions, fresh cilantro, cayenne chile or storebought hot sauce like Sriracha or Choula.
Heat olive oil in a large pot or dutch oven over medium-low heat. Add onion, celery and carrots and saute for about 10 min, until onions become translucent and mixture is fragrant. Add garlic and cook for an additional 2 min, then sprinkle with curry powder and stir to coat vegetables and garlic with the spice blend while sauteeing.
Whisk flour into the onion mixture, cook for 1 minute, then whisk in the hot chicken or vegetable stock. Turn the heat up to medium and cook 5 min while stirring continuously, until the soup has thickened somewhat.
Meanwhile, in a small separate bowl, whisk together peanut butter and heavy cream until the two are fully combined. Add the peanut cream sauce to the dutch oven and stir until thoroughly incorporated. Continue to heat the soup while stirring intermittently. Heat the soup, but do not bring to a boil. When soup is just simmering, stir in the lime juice.
Sprinkle with toppings, if desired, before serving.
Serve while piping hot — or allow soup to cool down before refrigerating overnight, to serve chilled.