1 to 2 tablespoons vegetable oil, peanut preferred
2 carrots, peeled and diced
1 medium onion, chopped
½ teaspoon grated ginger
1/4 teaspoon ground cumin
6 chile piquins
½ teaspoon sugar
3 cups chicken broth
1 cup creamy peanut butter
Salt to taste
1 cup cooked rice
Garnish: Chopped fresh cilantro
Heat the oil in a heavy stockpot or saucepan add the carrots, onions, and ginger and saute until the carrots are softened, about 5 minutes. Add the cumin, chile, sugar, and broth and bring to a boil. Reduce the heat and simmer for 30 minutes
Remove the soup from the heat and put it in blender or food processor and puree until smooth. Strain the soup back into the pot and return and reheat.
In a small bowl mix the peanut butter with ½ cup of the soup until smooth. Stir this mixture into the soup and simmer for an additional 5 minutes or until hot.
To serve, put some of the rice in the bottom of individual bowls, top with the soup, garnish with cilantro and serve.
Servings |
4-6 |
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