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Peanut Butter Soup

Ingredients

  • 1-1/2 cups chopped onions
  • 1 clove garlic, minced
  • 1 tablespoon oil
  • 1 can (28 ounces) crushed tomatoes
  • 1-3/4 cups chicken broth
  • 1 quart (4 cups) water
  • 1 large sweet potato (1/2 pound), peeled, chopped
  • 1 carrot peeled, chopped
  • 1/2 cup PLANTERS Creamy Peanut Butter
  • 1/2 cup PLANTERS Crunchy Peanut Butter
  • 1/4 teaspoon berbere
  • 1/4 teaspoon salt

Prep Time:

25 min

Cook Time:

—

Serves:

8

Explore the versatility of peanut butter with this delicious soup. It adds a contemporary twist for snacking and entertaining...and lunch!

Recipe by Marcus Samuelsson courtesy of PLANTERS Peanut Butter
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Preparation

  1. COOK and stir onions and garlic in hot oil in large saucepan on medium heat 5 minutes. Add tomatoes, chicken broth, water and vegetables; simmer on medium-low heat 25 minutes or until vegetables are tender, stirring occasionally.
  2. STIR in remaining ingredients until well blended. Cool 30 minutes.
  3. BLEND soup, in batches if necessary, in blender until smooth. Return to saucepan. Cook 5 minutes until heated through, stirring frequently.
  4. TIP: Substitute 1/2 teaspoon chili powder and 1/8 teaspoon allspice for the berbere.