The Best Curry Peanut Soup (Protein-Packed & Anti-Inflammatory)

Curry Peanut Soup is packed with antioxidant-rich, anti-inflammatory ingredients that support overall health

Food is more than just fuel—it has the power to strengthen your body from the inside out. Even something as simple as breathing causes inflammation, and the activities we love—weightlifting, yoga, running, and cycling—can contribute to muscle soreness. But don’t let that stop you. Inflammation is a natural part of the healing process and essential for recovery.

However, chronic inflammation is linked to serious health conditions like type 2 diabetes, cancer, heart disease, and Alzheimer’s disease. That’s why managing inflammation through diet is crucial.

The good news? Anti-inflammatory foods are available year-round and are affordable. They can speed up post-workout recovery, improve performance, and even aid fat loss by enhancing insulin sensitivity.

You don’t need to cut carbs to reduce inflammation—just choose whole, minimally processed options like beans and lentils. Clinical trials have shown that legumes help lower inflammatory markers and reduce the risk of heart disease.

The Best Curry Peanut Soup (Protein-Packed & Anti-Inflammatory)

You’ve probably tried a classic peanut soup or a hearty curry, but this recipe combines the best of both worlds in a nourishing, anti-inflammatory bowl. Packed with protein-rich legumes, warming spices, and creamy peanut butter, this comforting soup is perfect for post-workout recovery or simply warming up on a chilly day.

Print Recipe

Cook Time 40 mins Total Time 40 mins Difficulty: Beginner Servings: 12 Calories: 140 Best Season: Suitable throughout the year

Ingredients

Servings

• 3 tbsp soy sauce (low-sodium)
• 1 onion (chopped)
• 2 small sweet potatoes (diced)
• 1 large carrot (cut into half moons)
• 1 celery stalk (thinly-sliced)
• ¹⁄₂ bell pepper (red bell pepper, diced)
• 1 lb shrimp (small in size, cleaned and deveined)
• 1 15-oz tomatoes (canned, crushed tomatoes)
• 32-oz vegetable stock (low-sodium)
• 1 15-oz garbanzo beans (canned, low-sodium, rinsed and drained)
• ¹⁄₂ cup cilantro (freshly chopped)
• 3 tbsp peanut butter (natural)
• 2 tsp curry powder

Instructions

1.  Heat 1/2 cup water and soy sauce in a large pot.

1. Add onion and sweet potatoes. Cook for 5 minutes over high heat, stir occasionally.

1. Add carrot, celery and pepper. Cover and cook 3 minutes, stir occasionally.

1. Add shrimp and cook until white, about 5 minutes.

1. Stir in tomatoes, stock, beans and cilantro.

1. Blend peanut butter with 1/3 cup water and curry powder. Add to soup.

1. Stir to mix well. Cover and simmer for 10 minutes. Serve in 1 cup servings.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 140kcal

% Daily Value *

Total Fat 3g5%

Cholesterol 55mg19%

Sodium 400mg17%

Total Carbohydrate 15g5%

Dietary Fiber 3g12%

Sugars 3g

Protein 13g26%

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Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: curry, peanut, soup, healthy, weight-loss, recipe, anti-inflammatory