Prep Time 10 min
Cook Time 20 Min
Servings 6
Difficulty Easy


  • 2 tablespoons Butter
  • 3/4 cup shredded carrots
  • 1/2 cup chopped onion
  • 1/2 chopped celery
  • 1/4 cup 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


  • Step 1

    HEAT butter in a 4-quart saucepot. Sauté carrot, onion and celery until tender. Remove from heat and blend in flour.

  • Step 2

    ADD curry powder, salt, chicken broth, Worcestershire sauce, peanut butter and evaporated milk. Puree mixture in batches using a blender or food processor.

  • Step 3

    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.

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