Peanut Soup With Curry Flavors

Ingredients

• 1 cup unsalted peanuts
• 1 ½ jalapeno peppers, seeded
• 2 tablespoons curry powder
• 2 cups chicken broth
• 1 ⅓ cups lowfat milk
• 1 cup water
• 1 tablespoon plus 2 teaspoons fresh lemon juice
• 1 ½ teaspoon kosher salt
• 10 to 15 slivers red bell pepper, if desired, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    297 calories; 20 grams fat; 3 grams saturated fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 15 grams protein; 7 milligrams cholesterol; 1090 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Place peanuts, jalapenos curry and 1 cup of the broth in a blender and process until smooth. Scrape down the sides. With the machine running, slowly pour in remaining broth.
2. Scrape mixture into a metal bowl. Stir in remaining ingredients, except the garnish. Refrigerate for several hours or overnight. Serve garnished with the peppers if desired.