Peanut Soup with Spinach and Miso
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 yellow onion, chopped
- 3/4 teaspoon fine-grain sea salt, plus more to taste
- 1 1/2 cups diced carrots
- 3 tablespoons red curry paste
- 1/2 cup peanut butter
- 1 15-ounce can crushed tomatoes or crushed fire-roasted tomatoes
- 4 cups water
- 8 ounces frozen spinach, finely chopped
- 2 tablespoons miso
- 1 lemon or lime, cut into 6 wedges, to serve
- Chopped cilantro, cooked rice, and/or toasted peanuts, to serve, optional
Instructions
Heat the oil in a large pot over medium heat. Stir in the onion and salt and cook for 5 minutes.
Add the carrots and curry paste and cook for another minute, until fragrant.
Stir in the peanut butter, tomatoes with their juice, and water and bring to a simmer. Cook for about 10 minutes, until the carrots are tender.
Stir in the spinach, bring the stew back to a simmer, then remove the pot from the heat.
Stir in the miso, taste the stew, and add more salt as needed.
Ladle the stew into bowls and serve each with a wedge of lime and any or all of the suggested toppings.
This is a great pantry soup, where you might already have most of the ingredients on hand. And if you’re missing one or two, substitutions are easy.
Be sure to remove the soup from heat before adding miso to preserve the beneficial qualities of the miso.
Bon Appétit, xo —Greta
