About this recipe:Curry powder, coconut milk and peanut butter creates this deliciously warming soup. It's great on its own or with crusty bread and a light salad.
3 sticks celery, finely chopped
1 small onion, finely chopped
1/2 teaspoon finely chopped garlic
2 tablespoons plain flour
2 tablespoons curry powder
1/4 teaspoon chilli pepper or crushed chillies to taste
800ml chicken stock
1 (400g) tin coconut milk
260g creamy peanut butter
75g peanuts, chopped
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Method Prep:25min › Cook:35min › Ready in:1hr
Melt the butter in a large sauce pan over medium heat. Cook the celery and onion in the butter, stirring frequently, for 5 minutes. Add the garlic and cook another 2 minutes. Stir in the flour, curry powder and chilli; cook and stir 1 minutes. Pour in the chicken stock and bring to the boil. Reduce heat to low and simmer 20 minutes, stirring frequently. Mix in the coconut milk and peanut butter; continue to heat while stirring until completely heated through. Remove from heat.
Pour the soup in small batches into a liquidiser and blend until smooth. Pour into bowls and garnish with chopped peanuts to serve.