Carrot Soup
Other
Ingredients
-
5 7/8
Cups
Chicken Broth
-
1/2
Teaspoons
Sugar
-
1/4
Teaspoons
Cayenne Pepper
-
1/4
Teaspoons
Curry Powder
-
2 7/8
Tablespoons
Peanut Butter
-
1 7/8
Potato (Pealed and cut into chunks)
-
1 7/8
Pound of Carrots(pealed and cut into chunks)
-
1 7/8
Onion Chopped
-
4 7/8
Tablespoons
Butter
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.