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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe is from Vegetable Soups from Deborah Madison's Kitchen. Ingredients:
1 tbsp peanut oil |
1 large onion |
1 garlic clove |
1/4 cup cilantro |
1/4 tsp cayenne |
2 tbsp curry powder |
3 cups chicken stock |
28 oz crushed tomatoes |
2/3 cup peanut butter |
1 cup coconut milk |
1 salt to taste |
Directions:
1. Dice onion and mince garlic. Chop cilantro.
2. Heat the oil in a soup pot, then add the onion, garlic, and cilantro stems. Give a stir, then cook over high heat for a few minutes to warm the onion. Lower the heat to medium and cook until the onion has softened somewhat, 10 to 12 minutes. Stir in the cayenne and curry powder.
3. Add 3 cups of chicken stock (or vegetable stock or water) and the tomatoes, including all their juices. Stir well and bring to a boil. Drop in the peanut butter and simmer until the onions are soft and the peanut butter has dissolved, about 15 minutes. Stir in the coconut milk. Season the soup with salt.
4. Just before serving, add a bit of chopped cilantro. Serve with a dollop of yogurt in each bowl.
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