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.