Prep Time 10 min
Cook Time 20 min
Servings N/A
Difficulty Easy

Ingredients

  • 2 tbsps. butter
  • 3/4 cup shredded carrots
  • 1/2 cup chopped onion
  • 1/2 chopped celery
  • 1/4 cup all-purpose flour
  • 1/2 tsp. curry powder
  • 1/4 tsp. salt
  • 2 cans (14.5 oz.) chicken broth
  • 2 tsps. Worcestershire sauce
  • 3/4 cup Jif® Extra Crunchy Peanut Butter
  • 1 (12 oz.) can PET® Evaporated Milk
  • 1 tbsp. chopped fresh parsley, plus additional for garnish

Directions

  • 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.

Serving size
(1/6)

  • Calories 350
  • Calories from Fat220g
  • Total Fat 27g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 30mg
  • Sodium 560mg
  • Potassium 0mg
  • Total Carbohydrates 19g
  • Dietary Fiber 2g
  • Sugars 13g
  • Protein 15g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet