Recipe - Curried Peanut Soup

1 tablespoon Peanut oil
1 md Onion; halved, cut or sliced up
3 Cloves garlic; minced
3 tablespoon Curry powder
4 cup (or more) chicken stock or
canned broth
1/3 cup Rice
3 md Carrots; peeled, cut or sliced up
One half cup Creamy peanut butter (do not
used oldfashioned or
freshly ground)
1 One half teaspoon Sugar
Finely chopped green onions
Chopped fresh cilantro

Date: Fri, 8 Mar 1996 14:44:40 0600 (CST)

From: Chris Kaufman kaufman@biosci.cbs.umn.edu
In my typical prompt and timely manner I've wrangled some recipes from the
Minneapolis Hotluck participants and am finally posting them for your
pleasure. From: Albert Nakano. From Bon Appetit magazine, November 1990,
4 servings.

Heat oil in heavy large saucepan over mediumhigh heat. Add onion, garlic
and curry powder and saut until onion is translucent, about 6 minutes. Add
stock and bring to 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 saucepan. (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. Lade soup into bowls. Sprinkle with green onions and
cilantro.

I added hot peppers to add more heat to this soup. I also recommend
sauteing the onion and garlic first, then adding the curry powder.

CHILEHEADS DIGEST V2 #263

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