Curried Peanut and Tomato Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 first-course servings
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1/8 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 1 cup hot water
- 1/4 cup smooth peanut butter
- 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
- Carbohydrate 11 g(4%)
- Fat 16 g(24%)
- Fiber 4 g(16%)
- Protein 6 g(13%)
- Saturated Fat 2 g(11%)
- Sodium 406 mg(17%)
- Calories 200
Preparation Cook onion, salt, and pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add curry powder and cook, stirring frequently, 2 minutes. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes. Stir hot water into peanut butter until smooth and add to soup. Simmer, uncovered, stirring occasionally, 5 minutes. Stir in cilantro before serving.
Preparation Cook onion, salt, and pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add curry powder and cook, stirring frequently, 2 minutes. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes. Stir hot water into peanut butter until smooth and add to soup. Simmer, uncovered, stirring occasionally, 5 minutes. Stir in cilantro before serving.
