Directions:
- Melt the butter in a large sauce pan over medium heat. Cook the celery and onion in the butter, stirring frequently, for 5 minutes. Add the garlic and cook another 2 minutes. Stir in the flour, curry powder, and red pepper; cook and stir 1 minutes. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer 20 minutes, stirring frequently. Mix in the coconut milk and peanut butter; continue to heat while stirring until completely heated through. Remove from heat.
- Pour the soup in small batches into a blender or food processor and blend until smooth. Pour into bowls and garnish with chopped peanuts to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 399.94 Kcal (1674 kJ) | ||
| Calories from fat | 308.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.27g | 53% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 217.03mg | 9% | |
| Potassium | 576.05mg | 12% | |
| Total Carbs | 14.77g | 5% | |
| Sugars | 3.08g | 12% | |
| Dietary Fiber | 5.4g | 22% | |
| Protein | 14.52g | 29% | |
| Vitamin C | 3mg | 5% | |
| Iron | 2.2mg | 12% | |
| Calcium | 59.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 326.64 Kcal (1368 kJ) | ||
| Calories from fat | 251.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.99g | 53% | |
|---|---|---|---|
| Cholesterol | 8.31mg | 3% | |
| Sodium | 177.25mg | 9% | |
| Potassium | 470.47mg | 12% | |
| Total Carbs | 12.06g | 5% | |
| Sugars | 2.52g | 12% | |
| Dietary Fiber | 4.41g | 22% | |
| Protein | 11.86g | 29% | |
| Vitamin C | 2.5mg | 5% | |
| Iron | 1.8mg | 12% | |
| Calcium | 48.3mg | 6% | |
* 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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