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Curried Carrot Peanut Soup Recipe
|Carrots||1 Pound (About 4 Large)|
|Regular strength chicken broth||6 Cup (96 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Cream style peanut butter||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced / pressed|
|Curry powder||2 Tablespoon|
|Long grain white rice/Brown rice||1⁄4 Cup (4 tbs)|
|Small broccoli florets||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 978 Calories from Fat 303
% Daily Value*
Total Fat 36 g55.8%
Saturated Fat 6.8 g34%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4307.2 mg179.5%
Total Carbohydrates 141 g46.9%
Dietary Fiber 28.1 g112.6%
Sugars 36.1 g
Protein 39 g78.9%
Vitamin A 1671.5% Vitamin C 451.2%
Calcium 48.6% Iron 79.8%
*Based on a 2000 Calorie diet
Cover, bring to a boil, then simmer rapidly over medium-high heat until carrots are very tender when pierced, 25 to 30 minutes.
Drain, reserving liquid.
Whirl carrots in a blender or food processor until smoothly pureed.
Return the puree to the pan and stir in the reserved liquid, remaining broth, onion, peanut butter, garlic, curry powder, and rice.
Cover, bring to a boil, then simmer gently over medium-low heat until rice is very tender to bite, 30 to 40 minutes; stir occasionally.
Add broccoli and cook just until tender when pierced, about 5 minutes.