Creamy Peanut Butter Soup

Posted by Tiffany at recipegoldmine.com 11/24/2001 11:09 am

Vegetable cooking spray
1/2 cup chopped onions
1/2 cup chopped carrot
1/2 cup chopped celery
1 leek, cleaned and sliced
2 cloves garlic, minced
3 cups vegetable stock
1 (15 ounce) can Great Northern beans, rinsed and drained
1/2 cup reduced-fat peanut butter
1/2 cup fat-free half-and-half or skim milk
1/2 teaspoon curry powder
2 to 3 teaspoons lemon juice
1 to 2 dashes red pepper sauce
Salt, cayenne and black pepper, to taste
Green onions, thinly sliced, as garnish

Spray large saucepan with cooking spray; heat over medium heat until hot. Saut� onion, carrot, celery, leek and garlic 5 minutes. Add stock and beans and heat to boiling; reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes.

Process soup and peanut butter in food processor or blender until smooth. Return soup to saucepan; stir in half-and-half and curry powder.

Heat over medium heat until hot. Season to taste with lemon juice, red pepper sauce, salt, cayenne and black pepper.

Pour soup into bowls; sprinkle with green onions.

Makes 4 (1 1/2 cup) servings.