JENNIFER'S THAI CURRIED PEANUT SOUP
Umm Mm good! Peanut and curry are blended together for a very unique and creamy textured soup. It goes great with some warm sourdough bread and a light salad since it's such a rich and hearty soup! This is a very unique and definitely different recipe, but definitely will be a staple for our household!
Provided by JenniferandRichmond Harris
Categories Vegetable Soup
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Melt the butter in a large sauce pan over medium heat. Cook the celery and onion in the butter, stirring frequently, for 5 minutes. Add the garlic and cook another 2 minutes. Stir in the flour, curry powder, and red pepper; cook and stir 1 minutes. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer 20 minutes, stirring frequently. Mix in the coconut milk and peanut butter; continue to heat while stirring until completely heated through. Remove from heat.
- Pour the soup in small batches into a blender or food processor and blend until smooth. Pour into bowls and garnish with chopped peanuts to serve.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 17.9 g, Cholesterol 10.2 mg, Fat 45.9 g, Fiber 5.6 g, Protein 15.9 g, SaturatedFat 20.2 g, Sodium 349.7 mg, Sugar 5.4 g
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