Curried Peanut Soup Recipe
- 1 tbsp. peanut oil
- 1 med. onion, halved, sliced (very thin)
- 3 garlic cloves, chopped
- 3 tbsp. curry pwdr
- 4 c. chicken stock, broth
- 1/3 c. rice
- 3 med. carrots, peeled, julienned thinly
- 1/2 c. creamy peanut butter
- 1 1/2 teaspoon sugar
- Finely minced green onions
- Minced fresh cilantro
- Heat oil in heavy large saucepan over medium heat.
- Add in onion, garlic and curry pwdr and saute/fry till onion is translucent/soft, about 6 min.
- Add in 4 c. stock and bring to boil.
- Stir in rice and carrots.
- Reduce heat and simmer till rice is very tender, stirring occasionally, approximately 20 min.
- Puree half of soup in blender or possibly processor with peanut butter.
- Return puree to saucepan.
- Stir soup till heated through, thinning more stock if you like, don't boil.
- Fold in sugar.
- Ladle soup into bowls.
- Sprinkle with green onions and minced cilantro.
- Serve: 4.
peanut oil, onion, garlic, curry pwdr, chicken stock, rice, carrots, peanut butter, sugar, green onions, fresh cilantro
Taken from cookeatshare.com/recipes/curried-peanut-soup-54923 (may not work)