Curried Peanut Soup

Servings: 4
Ingredients:

1 tb Peanut oil
1 md Onion, halved, sliced
3    Minced garlic cloves
3 tb Curry powder
4 c  (or more) chicken stock or
-canned broth
1/3 c  Rice
3 md Carrots, peeled, sliced
1/2 c  Creamy peanut butter (do not
-use old-fashioned style or
-freshly
Ground)
1 1/2 ts Sugar

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.