Curried Peanut and Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a simple soup with fabulous flavor from the February 2006 issue of Gourmet magazine. They suggest that you can make this vegetarian by using vegetable broth. Ingredients:
1 medium onion, chopped (1 cup) |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 tablespoons vegetable oil |
2 teaspoons curry powder (preferably madras) |
1 (14 ounce) can petite diced tomatoes with juice |
1 3/4 cups reduced-sodium chicken broth |
1 cup hot water |
1/4 cup smooth peanut butter |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Cook onion, salt, and pepper in oil in a 2 to 3 quart heavy sauce pan over moderate hear, stirring occasionally, until softened, 4 to 5 minutes.
2. Add curry powder and cook, stirring frequently, 2 minutes.
3. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes.
4. Stir hot water into peanut butter until smooth and add to soup.
5. Simmer, uncovered, stirring occasionally, 5 minutes.
6. Stir in cilantro before serving.
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