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CURRIED PEANUT SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 tb Peanut oil
1 md Onion, halved, sliced
3 Minced garlic cloves
3 tb Curry powder
4 c (or more) chicken stock or
-canned broth
1/3 c Rice
3 md Carrots, peeled, sliced
1/2 c Creamy peanut butter (do not
-use old-fashioned style or
-freshly
Ground)
1 1/2 ts Sugar
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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