Curried Carrot Peanut Soup Recipe
Ingredients
| Carrots | 1 pound | |
| 6 cups regular-strength chicken broth | ||
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| 1/4 cup cream-style peanut butter | ||
| Garlic | 1 Clove (5gm), pressed | |
| Curry powder | 2 Tablespoon | |
| 1/4 cup short- to long-grain white or brown rice | ||
| 2 cups small broccoli flowerets | ||
Directions
Slice carrots; put in a 4 to 5-quart pan with 3 cups of the broth.
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.
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.
Chef
