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Ingredientes
- 1 tbsp. peanut oil
- 1 med. onion, halved, sliced (very thin)
- 3 garlic cloves, chopped
- 3 tbsp. curry pwdr
- 4 c. chicken stock, broth
- 1/3 c. rice
- 3 med. carrots, peeled, julienned thinly
- 1/2 c. creamy peanut butter
- 1 1/2 teaspoon sugar
- Finely minced green onions
- Minced fresh cilantro
Direcciones
- Heat oil in heavy large saucepan over medium heat. Add in onion, garlic and curry pwdr and saute/fry till onion is translucent/soft, about 6 min. Add in 4 c. stock and bring to boil. Stir in rice and carrots. Reduce heat and simmer till rice is very tender, stirring occasionally, approximately 20 min.
- Puree half of soup in blender or possibly processor with peanut butter. Return puree to saucepan. Stir soup till heated through, thinning more stock if you like, don't boil. Fold in sugar. Ladle soup into bowls. Sprinkle with green onions and minced cilantro. Serve: 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 4 servings | |
| Calories 345 | |
| Calories from Fat 173 | 50% |
| Total Fat 20.48g | 26% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 561mg | 23% |
| Potassium 658mg | 19% |
| Total Carbs 32.47g | 9% |
| Dietary Fiber 6.3g | 21% |
| Sugars 6.91g | 5% |
| Protein 11.99g | 19% |
