CURRIED PEANUT SOUP

Ingredients:

• 1 tbsp. peanut oil
• 1 med. onion, halved, sliced (very thin)
• 3 garlic cloves, minced
• 3 tbsp. curry powder
• 4 c. chicken stock, broth
• 1/3 c. rice
• 3 med. carrots, peeled, julienned thinly
• 1/2 c. creamy peanut butter
• 1 1/2 tsp. sugar
• Finely chopped green onions
• Chopped fresh cilantro

Instructions:

Heat oil in heavy large saucepan over medium heat. Add onion, garlic and curry powder and saute 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, approximately 20 minutes. Puree half of soup in blender or processor with peanut butter. Return puree to saucepan. Stir soup until heated through, thinning more stock if desired, do NOT boil. Mix in sugar. Ladle soup into bowls. Sprinkle with green onions and chopped cilantro.

Serve: 4.

COLD CURRY SOUP

Ingredients:

• 5 c. chicken broth
• 1 c. plain yogurt
• 1/2 c. whipping cream
• Salt & pepper to taste
• 1 tsp. curry
• 2 egg yolks
• Slices of cucumber

Instructions:

Bring chicken broth, yogurt, cream, curry and salt and pepper to a simmer. Beat yolks in a cup. Add small amount

of liquid to yolks to heat slowly. Add all to soup. Heat 2 minutes; stir constantly. Allow to cool at least 4 hours. Pour

over cucumber slices.