Directions:
- Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and curry powder and sauté 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, about 20 minutes.
- Puree half of soup in blender or processor with peanut butter. Return puree to saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir soup until heated through, thinning with more stock if desired; do not boil. Mix in sugar. Ladle soup into bowls. Sprinkle with green onions and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 421.76 Kcal (1766 kJ) | ||
| Calories from fat | 216.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.01g | 37% | |
|---|---|---|---|
| Cholesterol | 7.2mg | 2% | |
| Sodium | 492.71mg | 21% | |
| Potassium | 783.72mg | 17% | |
| Total Carbs | 39.22g | 13% | |
| Sugars | 10.23g | 41% | |
| Dietary Fiber | 5.61g | 22% | |
| Protein | 17.48g | 35% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 2.7mg | 15% | |
| Calcium | 71.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 113.16 Kcal (474 kJ) | ||
| Calories from fat | 57.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 37% | |
|---|---|---|---|
| Cholesterol | 1.93mg | 2% | |
| Sodium | 132.19mg | 21% | |
| Potassium | 210.27mg | 17% | |
| Total Carbs | 10.52g | 13% | |
| Sugars | 2.74g | 41% | |
| Dietary Fiber | 1.5g | 22% | |
| Protein | 4.69g | 35% | |
| Vitamin C | 1.6mg | 10% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.7mg | 15% | |
| Calcium | 19.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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