Curried Peanut Butter Turkey Soup
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Prep time:20 minutes
Cook Time:40 minutes
Total time:1 hour
Yield: 5 servings
1 tablespoon olive oil
1 medium onion, sliced thin
1 cup baby portabella mushrooms, sliced
3 garlic cloves, minced
3 tablespoons curry powder
6 cups chicken or turkey stock
3/4 cup rice
3 carrots, peeled and sliced
1 large sweet potato, diced
1/2 cup The Heat Is On Peanut Butter
1 1/2 cups cooked turkey, shredded
chopped fresh cilantro
1. In a large saucepan, heat the oil over medium heat. Add the onion, mushrooms, garlic and curry powder and cook until onion becomes translucent, about 5 minutes.
2. Add the stock and bring to a boil. Stir in the rice, carrots and sweet potato. Reduce the heat and simmer until the rice is soft and the sweet potato is cooked through, about 20-25 minutes.
3. Place half of the hot soup mixture into a blender and puree along with the peanut butter. Return pureed mixture to the remaining soup. Add the shredded turkey and cook until heated through. Garnish with cilantro and serve.