Coconut Curry Peanut Soup

• 2 Tablespoons Butter
• 2 Tablespoons Butter
• 1 whole Small Onion, Chopped
• 1 whole Small Onion, Chopped
• 3 stalks Celery, Chopped
• 3 stalks Celery, Chopped
• 1 clove Garlic, Chopped
• 1 clove Garlic, Chopped
• 2 Tablespoons All-purpose Flour
• 2 Tablespoons All-purpose Flour
• 2 Tablespoons Curry Powder
• 2 Tablespoons Curry Powder
• 1 pinch Red Pepper Flakes
• 1 pinch Red Pepper Flakes
• 2-1/2 cups Vegetable Broth
• 2-1/2 cups Vegetable Broth
• 1 cup Water
• 1 cup Water
• 1 cup Creamy Peanut Butter
• 1 cup Creamy Peanut Butter
• 1 can (14 Oz. Size) Light Coconut Milk
• 1 can (14 Oz. Size) Light Coconut Milk

1. Melt butter in a large saucepan over medium heat. Saute the onion and celery for about 5 minutes, or until they're softened through. Add the garlic and saute for 1 minute more, then add the flour, curry powder and red pepper flakes. Saute for about 1 minute to cook the flour, and then stir in vegetable broth and water. Bring the broth to a boil and then reduce the heat. Simmer for 20 minutes.
2. Add in the peanut butter and coconut milk. Using either an immersion blender or by transferring the soup in batches to a standard blender, blend soup until it is completely smooth. Serve immediately.
3. Tip: This soup is also a great sauce for pasta but you might need to cook it a few minutes longer to thicken it up. Yummy!

butter, butter, onion, onion, stalks celery, stalks celery, clove garlic, clove garlic, allpurpose, allpurpose, curry, curry, red pepper, red pepper, vegetable broth, vegetable broth, water, water, peanut butter, peanut butter, light coconut milk, light coconut milk

Taken from tastykitchen.com/recipes/soups/coconut-curry-peanut-soup/ (may not work)