Best 3 Lightly Curried Peanut Bisque Recipes

Indulge in a culinary symphony of flavors with our lightly curried peanut bisque, a harmonious blend of savory, nutty, and aromatic notes. This creamy and velvety soup is crafted with roasted peanuts, coconut milk, and a touch of curry powder, resulting in a delightful balance of warmth and richness. Accompany this delectable bisque with a selection of tantalizing recipes featured in this article, including a zesty peanut sauce for a burst of tangy goodness, a crunchy peanut brittle for a sweet and nutty treat, and a flavorful peanut salad dressing to enhance your salads with an Asian-inspired twist.

Let's cook with our recipes!

CURRIED BUTTERNUT SQUASH BISQUE

Curried Butternut Squash Bisque image

Categories Soup/Stew Blender Dairy Fruit Herb Onion Vegetable Roast Sauté Simmer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

2 2-pound butternut squash, halved lengthwise, seeded
2 teaspoons olive oil
2 tablespoons (1/4 stick) butter
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped peeled apple
2 teaspoons Thai red curry paste*
2 14-ounce cans low-salt chicken broth
2 bay leaves
1/4 cup whipping cream
2 tablespoons honey
6 tablespoons sour cream, stirred to loosen
Chopped fresh cilantro
*Available in the Asian foods section of some supermarkets and at Asian markets.

Steps:

Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.
Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.

CURRIED PEANUTS

Curried Peanuts image

I make a big batch of these nuts at least once or twice a week to satisfy our six children. The never last long around our house, but I don't mind because I can whip up another batch in a matter of minutes.-Debbie Lewis, Longview, Washington

Provided by Taste of Home

Categories Snacks

Time 15m

Yield 1 cup.

Number Of Ingredients 4

Ingredients

1-1/2 teaspoons butter
4-1/2 teaspoons brown sugar
1/4 to 1/2 teaspoon curry powder
3/4 cup salted dry roasted peanuts

Steps:

In a heavy skillet, melt butter; stir in sugar and curry powder. Add peanuts. Cook and stir over medium heat for 3-4 minutes. Spread on a sheet of oil; separate nuts. Cool. Store in an airtight container.

Nutrition Facts :

PEANUT BUTTER BISQUE

Peanut Butter Bisque image

Copied from a cookbook I took out of a library before I disoovered Zaar so I didn't note the source. I think some red pepper flakes would be a nice addition (or cayenne pepper). Guessed cooking time since I haven't made it yet.

Provided by Oolala

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup butter flavor shortening
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1/2 cup onion, diced
3 tablespoons all-purpose flour
4 cups chicken broth
1 cup peanut butter
1/2 teaspoon paprika
1/2 teaspoon seasoning salt
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup half-and-half
1 cup scallion, chopped

Steps:

Melt shortening in large saucepan. Add the green pepper, celery, and onions. Cook on medium heat until tender.
Spoon cooked vegetables into blender or food processor and liquify. Return to saucepan and add flour, stirring until well blended. Add broth slowly. Cook and stir on medium heat until well blended and thickened. Stir in peanut butter, paprika, seasoned salt, salt and pepper. Mix well. Reduce heat to low. Stir in half and half; do not boil.
Serve garnished with scallions.

Nutrition Facts : Calories 460.8, Fat 38.7, SaturatedFat 10.4, Cholesterol 14.9, Sodium 926.8, Carbohydrate 17.2, Fiber 3.8, Sugar 5.9, Protein 16.2

Tips:

Soak the peanuts overnight or for at least 8 hours before cooking. This will help to soften them and make them easier to blend.
Use a high-powered blender or food processor to get the smoothest bisque possible.
Be careful not to overcook the bisque. The peanuts can easily burn, so keep an eye on the pot and stir frequently.
Season the bisque to taste. You may want to add more curry powder, salt, or pepper.
Serve the bisque hot, garnished with chopped peanuts, cilantro, or a dollop of yogurt.

Conclusion:

This lightly curried peanut bisque is a delicious and easy-to-make soup that is perfect for a cold day. The creamy texture and rich flavor of the peanuts are complemented perfectly by the curry powder and other spices. This bisque is also a good source of protein and fiber. So next time you're looking for a satisfying and healthy soup, give this lightly curried peanut bisque a try.