Rich in protein, peanut butter is the unlikely ingredient that makes this soup so tasty and filling. Vegetable broth made with stock cubes and water may be substituted for the chicken broth, if you prefer to make a vegetarian soup.
1 tablespoon vegetable oil
2 medium-size all-purpose potatoes, peeled and chopped
1 medium-size yellow onion finely chopped
2 medium-size carrots, sliced
1 clove garlic, finely chopped
3 ½ cups canned reduced sodium chicken broth
½ cup smooth peanut butter
¼ teaspoon cayenne pepper
1 medium size stalk celery, sliced
¼ cup sour cream
In a large saucepan, heat oil over medium heat. Add onion and garlic; sauté for 1 minute. Stir in potatoes, celery, and carrots. Add broth and bring to a boil over high heat. Reduce the heat; Cover and simmer until the vegetables are tender, about 15 minutes.
Remove the soup from the heat. Stir in peanut butter and Kia and Pepper until well mixed. Using a food processor or electric blender, purée the soup, Half at a time, until smooth.
Return the soup to a medium-size saucepan. Reheat over medium heat until it is hot but not boiling. Label the soup into bowls ends 40 a spoon full of sour cream into each serving.
Cuisine Writer
