Jennifers 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!

INGRIDIENT

2 tablespoons butter

3 stalks celery, minced

1 small onion, minced

½ teaspoon minced garlic

2 tablespoons all-purpose flour

2 tablespoons curry powder

¼ teaspoon red pepper

2 (14.5 ounce) cans chicken broth

1 (14 ounce) can coconut milk

1 cup creamy peanut butter

½ cup chopped peanuts

DIRECTION

Step: 1

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.

Step: 2

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 FACT

Per Serving: 511 calories; protein 15.9g; carbohydrates 17.9g; fat 45.9g; cholesterol 10.2mg; sodium 349.7mg.

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