Directions:
- Melt butter in a heavy large saucepan over medium low heat. Add carrots, celery and onions and cook until just tender, stirring frequently, about 15 minutes.
- Add flour and stir 4 minutes. Mix in stock. Bring to boil, stirring occasionally.
- Cover partially, reduce heat and simmer 25 minutes.
- Cool soup slightly. Puree in batches in blender or processor. Return puree to saucepan.
- Place peanut butter in small bowl. Gradually mix in 1 cup puree. Return mixture to saucepan.
- Blend in cream and salt and heat through; do not boil.
- Ladle into heated bowls. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.49 Kcal (1731 kJ) | ||
| Calories from fat | 283.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.54g | 49% | |
|---|---|---|---|
| Cholesterol | 54.35mg | 18% | |
| Sodium | 468.43mg | 20% | |
| Potassium | 620.35mg | 13% | |
| Total Carbs | 22.19g | 7% | |
| Sugars | 8.05g | 32% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 14.36g | 29% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 0.5mg | 3% | |
| Calcium | 50.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 117 Kcal (490 kJ) | ||
| Calories from fat | 80.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.92g | 49% | |
|---|---|---|---|
| Cholesterol | 15.38mg | 18% | |
| Sodium | 132.55mg | 20% | |
| Potassium | 175.53mg | 13% | |
| Total Carbs | 6.28g | 7% | |
| Sugars | 2.28g | 32% | |
| Dietary Fiber | 0.87g | 12% | |
| Protein | 4.06g | 29% | |
| Vitamin C | 1mg | 6% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 0.1mg | 3% | |
| Calcium | 14.3mg | 5% | |
* 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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