Peanut Butter Soup

• 1 large onion, diced (1 cup)
• 1 -2 garlic clove, minced
• vegetable oil, for sauteing
• 1 stalk celery, diced
• 2 carrots, peeled and diced
• 2 small potatoes, peeled and diced (2 cups)
• 4 cups chicken broth
• curry powder, to taste
• cayenne, to taste
• grated fresh ginger, to taste
• fresh ground black pepper, to taste
• kosher salt, to taste
• 14 cup smooth peanut butter
• minced parsley or chopped green onion, for garnish

1. Saute onion and garlic in oil.
2. Add celery, carrots, potatoes, and curry powder; stir.
3. Add broth.
4. Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 15 minutes.
5. Stir in the spices and peanut butter.
6. Puree with immersion blender, if desired.
7. (I like to pull out about 1 cup of soup, puree the rest, then put back the reserved unpureed soup.
8. ).

onion, garlic, vegetable oil, celery, carrots, potatoes, chicken broth, curry powder, cayenne, fresh ginger, fresh ground black pepper, kosher salt, smooth peanut butter, parsley

Taken from www.food.com/recipe/peanut-butter-soup-346779 (may not work)