Curried Peanut Soup

prep: 10MIN.
cook: 20MIN.
yield: 6 servings


    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


  1. HEAT butter in a 4-quart saucepot. Sauté carrot, onion and celery until tender. Remove from heat and blend in flour.
  2. ADD curry powder, salt, chicken broth, Worcestershire sauce, peanut butter and evaporated milk. Puree mixture in batches using a blender or food processor.
  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.

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%.


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