Peanut Soup With Curry Flavors

• 1 cup unsalted peanuts
• 1 1/2 jalapeno peppers, seeded
• 2 tablespoons curry powder
• 2 cups chicken broth
• 1 13 cups lowfat milk
• 1 cup water
• 1 tablespoon plus 2 teaspoons fresh lemon juice
• 1 1/2 teaspoon kosher salt
• 10 to 15 slivers red bell pepper, if desired, for garnish

1. Place peanuts, jalapenos curry and 1 cup of the broth in a blender and process until smooth.
2. Scrape down the sides.
3. With the machine running, slowly pour in remaining broth.
4. Scrape mixture into a metal bowl.
5. Stir in remaining ingredients, except the garnish.
6. Refrigerate for several hours or overnight.
7. Serve garnished with the peppers if desired.

peanuts, peppers, curry powder, chicken broth, milk, water, lemon juice, kosher salt, slivers

Taken from cooking.nytimes.com/recipes/3521 (may not work)