Holiday Recipes 1 min

TIGER CARROT SOUP, SERVES 6-8

Elizabeth Grigoropoulos

Ingredients:

4 TBSP BUTTER

1 CHOPPED ONION

1 LB CARROTS, PEELED & CHOPPED

1 MEDIUM POTATO, PEELED & CUBED

2 TBSP PEANUT BUTTER

1/4 TSP CURRY POWDER (OR MORE TO TASTE)

1/4 TSP CAYENNE PEPPER

1/2 TSP SUGAR

5 CUPS CHICKEN OR VEGETABLE BROTH

Directions:

MELT BUTTER IN LARGE POT.

ADD CHOPPED ONION & SAUTE 5 MINUTES OVER LOW HEAT, STIRRING OFTEN, UNTIL SOFTENED.

ADD CARROTS, AND POTATO AND CONTINUE TO SAUTE FOR 3 MINUTES.

STIR IN PEANUT BUTTER, CURRY POWDER, CAYENNE & SUGAR.

ADD BROTH AND BRING TO A BOIL.

COVER & SIMMER UNTIL VEGETABLE ARE SOFT, ABOUT 20 MINUTES.

AFTER COOLED, PUREE IN BATCHES IN BLENDER, RETURN TO PAN & ADJUST SEASONINGS TO TASTE.

REHEAT & SERVE TOPPED WITH CHOPPED CILANTRO AND A SWIRL OF HEAVY CREAM (IF DESIRED).

This recipe was submitted by an Elk Grove Village resident.

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