- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 stalk celery, finely chopped, plus leaves for topping
- 1 clove garlic, finely chopped
- 1/2 teaspoon Madras-style curry powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Kosher salt
- 1 15 -ounce can crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 teaspoon packed light brown sugar
- 1/3 cup smooth peanut butter
- Freshly ground black pepper
- Creme fraiche, fresh cilantro and chopped peanuts, for topping
Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.
Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches.Season with salt and black pepper.
Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil.
Photograph by Con Poulos
Recipe courtesy Food Network Magazine
Recipe courtesy of Bobby Flay