Bananas Foster meets Curry in this vibrant soup for a crazy twist on savory and sweet that you will be sure to fall in love with! This curried peanut soup has incredible depths of flavor complemented by a hint of sweet from the cinnamon drenched bananas. With fall officially arriving but not yet making it’s presence known, I am inspired by the anticipation of the leaves turning, cozy soups simmering on the stove, acoustic sounds of Nick Drake and soft over-sized sweaters. We are almost there, but not quite. So, in the meantime, this is the perfect recipe to gently welcome Autumn while throwing in a little sneak attack with it’s bold color and bright flavors for the perfect transition into the “not quite” fall weather.
Make a batch days ahead for a few lunches and serve up with some crusty bread for dipping. Or for a more sizable dinner, add on a nice salad or steamed veggies. Make sure to not skip the banana topping, it may seem like a strange marriage, but I promise it is a match made in heaven!
What you'll need
For the Soup:
- 1 ½ cups plain peanut butter
- 3 tablespoons honey
- 4 cups boiling water
- 2 tablespoons cooking oil (vegetable or peanut oil)
- 2 cups onion, minced
- 10 large garlic cloves, minced
- 2 teaspoons salt
- 3-4 tablespoons fresh ginger, minced
- 2 teaspoons cinnamon
- 2 teaspoons ground coriander
- 2 teaspoons ground cardamom
- 1 teaspoon ground cloves
- 2 teaspoons ground tumeric
- 1 tablespoon ground cumin
- 2 teaspoons dry mustard
- ½ – 1 teaspoon cayenne pepper
- 2 cups buttermilk (room temperature)
For the Banana Topping:
- 4 medium bananas that are still fairly green
- 3 tablespoons fresh lemon juice
- 2 teaspoons cooking oil (vegetable or peanut oil)
- 1 teaspoon cinnamon
- Pinch of salt
Prep + Cook
- Place peanut butter and honey in a medium-sized bowl. Add about 2 cups of the boiling water, and mash with a spoon until it becomes a smooth paste. Whisk in the remaining hot water and set aside.
- Heat the oil in a large Dutch oven then add the onion, garlic, salt, and ginger. sautéing for about 10 minutes over medium heat.
- Next add in the spices and continue to cook for about another 5 minutes stirring frequently.
- Stir in the peanut butter mixture and cover. Bring to a boil, then return to a simmer for about 20 minutes, stirring occasionally. Meanwhile, prepare the banana topping.
- For the banana topping, peel the bananas and slice them diagonally, about ¼-inch thick slices. Place slices in a glass pan and drizzle with lemon juice. Allow to stand for 5-10 minutes while soup in simmering.
- Next, heat the oil in a skillet. Then add bananas plus all of the juice from the glass pan, and sauté on each side for a quick minute. Dust with cinnamon and sprinkle with a pinch of salt & set aside. (Bananas will likely lose shape but do not worry as many with sink to the bottom for little tasty surprises when placed into the soup.)
- Once soup has simmered for about 20 minutes, whisk in the room temperature buttermilk and serve the soup hot with a scoop of the banana topping. ENJOY!
Makes 6-8 servings
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Author: Jennifer Kuhar