Peanut Carrot Country Soup

"Great Soup! Will make again. Cross between savory and sweet. I used half-n-half in place of whipping cream, 1/2 chicken buillion and 1/2 salt free veggie buillion (Vogue). Also I chopped onions and celery fine in the food processor and the carrots into small chunks. When it was cooked through, I used my Braun Hand Blender to Puree it before adding the half-n-half and peanut butter."
 
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Ready In:
2mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Melt butter in a heavy large saucepan over medium low heat. Add carrots, celery and onions and cook until just tender, stirring frequently, about 15 minutes.
  • Add flour and stir 4 minutes. Mix in stock. Bring to boil, stirring occasionally.
  • Cover partially, reduce heat and simmer 25 minutes.
  • Cool soup slightly. Puree in batches in blender or processor. Return puree to saucepan.
  • Place peanut butter in small bowl. Gradually mix in 1 cup puree. Return mixture to saucepan.
  • Blend in cream and salt and heat through; do not boil.
  • Ladle into heated bowls. Serve immediately.

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