CREAMY CURRIED CARROT SOUP
This pretty pureed soup is perfect for a luncheon. It has wonderful flavor sparked by curry, herbs and, of course, the colorful carrots.-Betsy Hedeman, Timonium, Maryland
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in oil. Stir in the broth, carrots, curry, thyme and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until carrots are tender. , Discard bay leaf. Cool slightly. Transfer half of the soup to a blender; add half of the cream cheese. , Cover and process until smooth; repeat with remaining soup and cream cheese. Return all to the pan. Heat through. Stir in the parsley, salt and cayenne if desired.
Nutrition Facts : Calories 158 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 1432mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.
CREAM OF PEANUT SOUP
Provided by Food Network
Time 35m
Yield 6 cups
Number Of Ingredients 9
Steps:
- MELT butter in medium saucepan. Cook celery and onion until onion is tender, but not browned. Stir in flour and cook about one minute. Whisk in chicken broth, cooking until thickened and bubbly.
- REMOVE from heat. Puree mixture in batches, in a blender, until smooth. Return to saucepan.
- ADD the peanut butter and milk, stirring to blend thoroughly. Heat through, but do not boil. Serve hot or cold. Garnish with snipped chives and chopped peanuts, if desired.
TOMATO-PEANUT SOUP
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.
- Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches.Season with salt and black pepper.
- Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil. Photograph by Con Poulos
Nutrition Facts : Calories 160 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 305 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 3 grams
CURRIED PEANUT SOUP
Provided by Barbara Frewen
Categories Soup/Stew Blender Food Processor Rice Sauté Peanut Curry Chill Bon Appétit Minnesota
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and curry powder and sauté until onion is translucent, about 6 minutes. Add 4 cups 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. Ladle soup into bowls. Sprinkle with green onions and cilantro.
KING'S ARMS TAVERN CREAM OF PEANUT SOUP
This recipe is our favorite from The Williamsburg Cookbook. We had to buy the cookbook after having this at the King's Arms Tavern in Colonial Williamsburg. It is quite tasty served hot with toasted breadsticks (see recipe titled "Colonial Soup-Servers") This soup can be served hot or cold. It is even good re-heated.
Provided by luvinlif2k
Categories Lunch/Snacks
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion and celery in butter until soft.
- Do not brown.
- Stir in the flour until well blended.
- Add chicken broth/stock, stirring constantly and bring to a boil.
- Remove from heat.
- Puree in a food processor or blender.
- Add peanut butter and cream, stirring to blend thoroughly.
- Return to low heat and heat just until hot.
- Do not boil.
- Serve garnished with chopped peanuts.
Nutrition Facts : Calories 471.1, Fat 39.9, SaturatedFat 13.7, Cholesterol 39.9, Sodium 898.4, Carbohydrate 15.4, Fiber 3.5, Sugar 6, Protein 18.5
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