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Title: Curried Peanut Soup
Categories: Soup
Yield: 4 Servings

1tbPeanut oil
1mdOnion, halved, sliced
3 Minced garlic cloves
3tbCurry powder
4c(or more) chicken stock or canned broth
1/3cRice
3mdCarrots, peeled, sliced
1/2cCreamy peanut butter (do not use old-fashioned style or fres
  Ground)
1 1/2tsSugar

finely chopped green onions chopped fresh cilantro

Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic, and curry powder and saute' until onion is translucent, about 6 minutes. Add 4 cups stock and bring to a boil. Stir in rice and carrots. Reduce heat and simmer until rice is very tender, stirring occasionally, about 20 minutes. Puree half of soup in blender or processor with peanut butter. Return puree to sacepan. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir soup until heated through, thinning with more stock, if desired. Do not boil. Mix in sugar. Ladle soup into bowls. Sprinkle with green onions and cilantro. Makes 4 servings.

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