- 1 tablespoon peanut oil
- 1 medium onion, halved, sliced
- 3 garlic cloves, minced
- 3 tablespoons curry powder
- 4 cups (or more) chicken stock or canned broth
- 1/3 cup rice
- 3 medium carrots, peeled, sliced
- 1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
- 1 1/2 teaspoons sugar
- Finely chopped green onions
- Chopped fresh cilantro
- Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and curry powder and sauté until onion is translucent, about 6 minutes. Add 4 cups stock and bring to boil. Stir in rice and carrots. Reduce heat and simmer until rice is very tender, stirring occasionally, about 20 minutes.
- Puree half of soup in blender or processor with peanut butter. Return puree to saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir soup until heated through, thinning with more stock if desired; do not boil. Mix in sugar. Ladle soup into bowls. Sprinkle with green onions and cilantro.