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PATIENT EMPOWERMENT NETWORK
Curried Peanut & Tomato Soup Ingredients
2 large sweet onions, coarsely chopped (1 cup) 1/2 teaspoon sea salt 1/4 teaspoon black pepper, coarsely ground 4 tablespoons olive oil 2 tablespoons curry powder
1 (28-oz) can diced tomatoes. 3 cups chicken broth or vegetable stock 1 cup hot water 3/4 cup smooth unsweetened peanut butter 4 tablespoons chopped fresh cilantro Plain yogurt for garnish
Instructions Sauté onion, salt, and pepper in oil in a 3-quart heavy saucepan over medium heat, stirring occasionally, until softened, 5 minutes or so. Add curry powder, stirring frequently, 2 minutes more. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes. In a large bowl, stir hot water into peanut butter and whisk until smooth and add to soup. Simmer, uncovered, stirring occasionally, ten minutes. Preferably, use an immersion blender to blend the soup in the pot. If not, then carefully transfer the hot liquid to a blender to blend before returning to the pot to keep it warm. Taste for salt and spice. Add a little cayenne if too mild. 1. 2. 3. 4. 5.
Is the weather cold? Heat the soup bowls before ladling soup into each. Add a generous dollop of yogurt to the center of each, followed by a tablespoon of chopped cilantro scattered over the top of each bowl. Feast for the eyes. Serve steaming. Makes 4 large servings.
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