Courtesy of Peanut Butter

INGREDIENTS:

1 tablespoon peanut oil
1 small onion, sliced thin
1 garlic clove
1 tablespoon plus
1 teaspoon curry powder
14 oz chicken broth
1/4 cup Thai Ginger & Red Pepper Peanut Better
1 teaspoon sugar
Chopped fresh cilantro

DIRECTIONS:

Heat oil in medium saucepan over medium heat. Add Onion and sauté 5 minutes. Stir in garlic and curry powder and cook, stirring constantly, until garlic has lightly browned. Add chicken broth and increase heat to medium high - bring to boil. Turn off heat and add Peanut Better and sugar, stirring. When soup has cooled enough to handle, transfer to a blender and puree. (Soup can be prepared ahead and refrigerated). Return puree to saucepan and heat over medium heat until hot, thinning with more broth if preferred. Ladle soup into bowls and sprinkle with cilantro (optional).