Curried Peanut Soup
2 tablespoons butter
3/4 cup shredded carrots
1/2 cup chopped onion
1/2 chopped celery
1/4 cup Pillsbury BEST™ All Purpose Flour
1/2 teaspoon curry powder
1/4 teaspoon salt
2 cans (14.5 oz.) chicken broth
2 teaspoons Worcestershire sauce
3/4 cup Jif® Extra Crunchy Peanut Butter
1 (12 oz.) can PET® Evaporated Milk
1 tablespoon chopped fresh parsley, plus additional for garnish
- HEAT butter in a 4-quart saucepot. Sauté carrot, onion and celery until tender. Remove from heat and blend in flour.
- ADD curry powder, salt, chicken broth, Worcestershire sauce, peanut butter and evaporated milk. Puree mixture in batches using a blender or food processor.
- RETURN soup to pot; bring to boil. Simmer until thickened. Stir in fresh parsley. Season to taste with salt and pepper. Garnish with additional parsley.
PET is a trademark of Eagle Family Foods Group, LLC, used by permission.
Serving Size (1/6), Calories 350 (Calories from Fat 220), Total Fat 27g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 30mg, Sodium 560mg, Total Carbohydrate 19g (Dietary Fiber 2g, Sugars 13g), Protein 15g; Percent Daily Value*: Vitamin A 4%, Vitamin C 4%, Calcium 20%, Iron 6%.