Curried Peanut Soup
Author: The Colors of Indian Cooking
Prep time: 10 mins
Cook time: 1 hour 20 mins
Total time: 1 hour 30 mins
Ingredients
  • 4 cups of Saffron Road's Traditional Chicken Broth
  • 1 onion finely chopped
  • 1/3 cup of uncooked Arborio rice
  • Fresh cilantro
  • 1 bunch of green onions finely chopped
  • 1 Tbs peanut or coconut oil
  • 3 shallots, chopped
  • 3 carrots peeled and sliced
  • 3 Tbs of curry powder
  • 1 and 1/2 tsps of sugar
  • 1/2 cup of crunchy peanut butter
  • A bit of yogurt
Instructions
  1. Heat the peanut oil in a heavy pot.
  2. When the oil is hot toss in the onion, shallots, and curry powder.
  3. Stir everything around until the onion is golden and translucent.
  4. Add in the chicken broth and bring everything to a boil.
  5. When the broth is boiling, toss in the Arborio rice and the carrots.
  6. Turn down the heat and simmer everything together for about 20 minutes. Stir it every once in a while to make sure nothing is sticking.
  7. Take the pot off the fire and add in the peanut butter.
  8. Using a food processor or immersion blender puree everything to nice smooth blend.
  9. If you prefer your soup a bit thinner, you can add more broth now.
  10. Reheat the soup again gently.
  11. Add in the sugar.
  12. Ladle the soup into bowls and sprinkle the chopped green onions and cilantro over the top and add a dab of thick yogurt.
  13. Serve it up!
Notes
Photo by Alan Berger
[addtoany]
Recipe by Saffron Road Food at http://www.saffronroadfood.com/community/recipes/recipes-page-2/recipes-page-3/