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Ingredients:
1 tbsp. peanut oil
1 med. onion, halved, sliced (very thin)
3 garlic cloves, minced
3 tbsp. curry powder
4 c. chicken stock, broth
1/3 c. rice
3 med. carrots, peeled, julienned thinly
1/2 c. creamy peanut butter
1 1/2 tsp. sugar
Finely chopped green onions
Chopped fresh cilantro
Direction:
Heat oil in heavy large saucepan
over medium heat. Add onion, garlic and curry powder and saute
until onion is translucent, about 6 minutes. Add 4 cups stock
and bring to boil. Stir in rice and carrots. Reduce heat and
simmer until rice is very tender, stirring occasionally,
approximately 20 minutes. Puree half of soup in blender or
processor with peanut butter. Return puree to saucepan. Stir
soup until heated through, thinning more stock if desired, do
NOT boil. Mix in sugar. Ladle soup into bowls. Sprinkle with
green onions and chopped cilantro. Serve: 4.
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For
Details about Ingredients , check your nearest American Store
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