Curried Peanut Soup
Yield
4 servingsPrep
30 minCook
20 minReady
50 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
peanut oil
|
|
| 1 | medium |
onions
sliced |
|
| 3 | cloves |
garlic
minced |
|
| 3 | tablespoons |
curry powder
|
|
| 4 | cups |
chicken broth
or canned broth (or more) |
|
| ⅓ | cup |
rice
|
|
| 3 | medium |
carrots
peeled and sliced |
|
| ½ | cup |
peanut butter
creamy (do not use old-fashioned , style or freshly ground) |
|
| 1 ½ | teaspoons |
sugar
|
|
| 1 | x |
scallions, spring or green onions
finely chopped |
*
|
| 1 | x |
cilantro
freshly chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
peanut oil
|
|
| 1 | medium |
onions
sliced |
|
| 3 | cloves |
garlic
minced |
|
| 45 | ml |
curry powder
|
|
| 946 | ml |
chicken broth
or canned broth (or more) |
|
| 79 | ml |
rice
|
|
| 3 | medium |
carrots
peeled and sliced |
|
| 118 | ml |
peanut butter
creamy (do not use old-fashioned , style or freshly ground) |
|
| 7.5 | ml |
sugar
|
|
| 1 | x |
scallions, spring or green onions
finely chopped |
*
|
| 1 | x |
cilantro
freshly chopped |
*
|
Directions
Heat oil in heavy large saucepan over medium-high heat.
Add onion, garlic, and curry powder and sauté 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.
Purée half of soup in blender or processor with peanut butter.
Return purée to sacepan. (Can be prepared 1day 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.
