Curried Peanut and Tomato Soup

David made this for dinner last night and it was DELISH! One of the best soups I've ever had. He used fresh tomatoes in the food processor and chunky peanut butter, plus added a red chilli, minced garlic and a dollop of sour cream on top. I think it would actually work well as a sauce for chicken thighs too.

yield: Makes 4 first-course servings

active time: 15 min

total time: 30 min

The distinct flavors of fresh cilantro and curry powder, along with the unexpected addition of peanut butter, turn a simple tomato-based soup into something special. You can make it vegetarian by using vegetable broth.

Ingredients

• 1 medium onion, chopped (1 cup)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 teaspoons curry powder (preferably Madras)
• 1 (14-oz) can diced tomatoes in juice, chopped if large, reserving juice
• 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
• 1/4 cup smooth peanut butter
• 2 tablespoons chopped fresh cilantro

Preparation

Cook onion, salt, and pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add curry powder and cook, stirring frequently, 2 minutes. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes. Stir peanut butter into soup. Simmer, uncovered, stirring occasionally, 5 minutes. Stir in cilantro before serving.

Read More http://www.epicurious.com/recipes/food/views/Curried-Peanut-and-Tomato-Soup-233786#ixzz1zcSdzn6K