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Curried Peanut Soup

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

20 min

Ready

50 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 tablespoon peanut oil
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1 medium onions
sliced
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3 cloves garlic
minced
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3 tablespoons curry powder
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4 cups chicken broth
or canned broth (or more)
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cup rice
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3 medium carrots
peeled and sliced
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½ cup peanut butter
creamy (do not use old-fashioned , style or freshly ground)
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1 ½ teaspoons sugar
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1 x scallions, spring or green onions
finely chopped
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1 x cilantro
freshly chopped
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Ingredients

Amount Measure Ingredient Features
15 ml peanut oil
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1 medium onions
sliced
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3 cloves garlic
minced
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45 ml curry powder
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946 ml chicken broth
or canned broth (or more)
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79 ml rice
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3 medium carrots
peeled and sliced
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118 ml peanut butter
creamy (do not use old-fashioned , style or freshly ground)
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7.5 ml sugar
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1 x scallions, spring or green onions
finely chopped
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1 x cilantro
freshly chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 377g (13.3 oz)
Amount per Serving
Calories 41850% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 528mg 22%
Total Carbohydrate 13g 13%
Dietary Fiber 6g 22%
Sugars g
Protein 34g
Vitamin A 155% Vitamin C 13%
Calcium 8% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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