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    You are in: Home / Recipes / Peanut Carrot Country Soup Recipe
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    Peanut Carrot Country Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 mins

    2 mins

    0 mins

    rwwest's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Add flour and stir 4 minutes. Mix in stock. Bring to boil, stirring occasionally.
    3. 3
      Cover partially, reduce heat and simmer 25 minutes.
    4. 4
      Cool soup slightly. Puree in batches in blender or processor. Return puree to saucepan.
    5. 5
      Place peanut butter in small bowl. Gradually mix in 1 cup puree. Return mixture to saucepan.
    6. 6
      Blend in cream and salt and heat through; do not boil.
    7. 7
      Ladle into heated bowls. Serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Peanut Carrot Country Soup

    Serving Size: 1 (368 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 466.9
     
    Calories from Fat 338
    72%
    Total Fat 37.6 g
    57%
    Saturated Fat 17.4 g
    87%
    Cholesterol 78.4 mg
    26%
    Sodium 499.3 mg
    20%
    Total Carbohydrate 21.8 g
    7%
    Dietary Fiber 2.9 g
    11%
    Sugars 8.4 g
    33%
    Protein 13.7 g
    27%

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