Curried Peanut Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Peanut oil,
1 medium: Onion, halved, sliced
3: Minced garlic cloves,
3 tbsp: Curry powder,
4 cup: , (or more) chicken stock or canned broth
1/3 cup: Rice,
3 medium: Carrots, peeled, sliced
1/2 cup: Creamy peanut butter, (do not use old-fashioned style or freshly
Ground),
1 1/2 tsp: Sugar,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Soups