Carrot Soup

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients Instructions In a large pot, melt the butter and add the onion. Sauté for 5 minutes over low heat, stirring often until soft.  Add the carrots and the potato and continue to sauté for 3 minutes.  Stir in the peanut butter, curry powder, cayenne, and sugar.  Add the broth and bring to a boil. Cover and simmer until the carrots and potato are soft, approximately 20 minutes. Puree in batches in a blender. When ready to serve heat over medium in a sauce pan.  5 cups of broth is equal to three small cans of chicken broth.