Curry and Peanut Infused Soup

Servings: 6

Preparation Time: 25 minutes

Cooking Time: 35 minutes

Ingredients

• 3 stalks of celery, minced
• 2 tbsp. of curry powder
• 2 tbsp. of butter
• 2 tbsp. of all-purpose flour
• 2 x 14.5 oz. cans of chicken broth
• 1 small onion, minced
• 1 cup of creamy peanut butter
• 1 x 14 oz. can of coconut milk
• 1/2 tsp. garlic, minced
• 1/2 cup of peanuts, chopped
• 1/4 teaspoon of red pepper flakes

Instructions

1. In a large skillet on medium heat, melt the butter

2. Add the celery and onions and cook for 5 minutes in the butter, stirring frequently.

3. Add your garlic and then cook for an additional 2 minutes.

4. Stir in the flour, the curry powder, and some red pepper, cook while stirring for another minute.

5. Add your chicken broth to the pot and bring to a boil.

6. Lower the heat to low, and then simmer on a low heat while often stirring for 20 minutes.

7. Mix in the coconut milk and peanut butter. Keep heating as you stir until the mixture is hot. Remove from heat.

8. Transfer small portions of the soup to a blender and process until smooth.

9. Heat in the pot before ladling the soup into bowls and then garnishing with finely chopped peanuts to serve.