Peanut butter gives this soup a rich flavor. In my home, this is a fall favorite!
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until translucent. Add the garlic and carrots and continue to sauté until the onions are golden.
Step 2
Add the water with bouillon cubes, apples, and curry powder. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, or until the carrots and apple are tender. Remove from the heat.
Step 3
Transfer the solid ingredients to a food processor with a slotted spoon. Process until just coarsely pureed, leaving plenty of chunks of carrot. Stir the puree back into the soup pot. Or insert an immersion blender into the pot and process until coarsely pureed.
Step 4
Add the peanut butter to the soup, about half at a time, whisking in until completely blended with the stock. Return to very low heat.
Step 5
Steam the broccoli in a saucepan with about 1/4 cup water, covered, for 5 minutes, or until brightly colored and tender-crisp to your liking. Stir into the soup.
Step 6
If the soup is too thick, add enough stock or water to achieve a medium-thick consistency. Add the lemon juice, then season with salt and pepper. Serve at once, passing around chopped peanuts for topping, if desired.
Nutrition Information
Step 7
Per serving:
Step 8
Calories: 250
Step 9
Total fat: 16g
Step 10
Protein: 10g
Step 11
Fiber: 6g
Step 12
Carbohydrate: 22g
Step 13
Cholesterol: 0mg
Step 14
Sodium: 76mg
