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“From "Daily Soup Recipe Book"”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop 1/2 cup of the peanuts into small pieces and reserve to use as garnish. Puree the remaining peanuts in a blender or food processor until a thick paste forms; set aside.
  2. Heat the oil in a large stockpot over medium heat. Add the onion, celery, and leeks and sweat for about 4 minutes, until tender.
  3. Add the sugar, curry, cumin, cayenne, and salt and stir to coat the vegetables.
  4. Add the tomatoes, water, and peanut paste. Bring to a boil, reduce the heat, and simmer for 1 hour.
  5. Stir in the scallions, heavy cream, and garlic and simmer for 2 minutes to heat through.
  6. To serve, ladle the soup into bowls and top with reserved chopped peanuts.

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