Curried Carrot Peanut Soup
|Carrots||1 Pound (About 4 Large)|
|Regular strength chicken broth||6 Cup (96 tbs)|
|Cream style peanut butter||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced / pressed|
|Curry powder||2 Tablespoon|
Slice carrots; put in a 4 to 5-quart pan with 3 cups of the broth.
Cover, bring to a boil, then simmer rapidly over medium-high heat until carrots are very tender when pierced, 25 to 30 minutes.
Drain, reserving liquid.
Whirl carrots in a blender or food processor until smoothly pureed.
Return the puree to the pan and stir in the reserved liquid, remaining broth, peanut butter, garlic, curry powder.
Cover, bring to a boil, then simmer gently over medium-low heat around 30 to 40 minutes; stir occasionally.
Serving size: Complete recipe
Calories 707 Calories from Fat 293
% Daily Value*
Total Fat 35 g53.8%
Saturated Fat 6.6 g32.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4234.2 mg176.4%
Total Carbohydrates 83 g27.8%
Dietary Fiber 26.2 g104.7%
Sugars 32.6 g
Protein 28 g55.7%
Vitamin A 1521.4% Vitamin C 52.9%
Calcium 33.5% Iron 64.5%
*Based on a 2000 Calorie diet