Spicy vegetarian peanut soup
2 tablespoons unsalted butter
1 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon ground cayenne pepper
1 tablespoon peeled, chopped ginger root
2 tablespoons curry powder
3 medium cloves garlic, chopped
1 cup chopped fresh or canned no-salt-added tomatoes
4 cups homemade or no-salt-added vegetable broth
2 teaspoons kosher salt
3/4 cup creamy peanut butter
1/2 cup sour cream, plus more for garnish
1/2 cup coconut milk
Coarsely chopped dry-roasted, unsalted peanuts, for garnish
Coarsely chopped cilantro leaves, for garnish
Melt the butter in a large saucepan over medium heat. Add the onion and celery, stirring to coat. Cook for about 7 minutes, stirring occasionally, until the vegetables have softened; adjust the heat as needed so they do not brown.
Stir in the cayenne pepper, ginger, curry and garlic; cook for 5 minutes, stirring occasionally, then add the tomatoes, broth and salt. Cook, uncovered, for 30 minutes.
Combine the peanut butter and the 1/2 cup of sour cream in a blender. With the motor on low speed, add the broth mixture through an opening in the blender lid; puree until smooth. (You might have to do this in batches.) Add the coconut milk, blending just until incorporated.
Serve warm; garnish with sour cream, chopped peanuts and cilantro.
Nutrition information per serving: 340 calories, 10 g protein, 17 g carbohydrates, 29 g fat, 12 g saturated fat, 20 mg cholesterol, 690 mg sodium, 4 g dietary fiber, 8 g sugar