Ingredients:
1 medium onions, chopped ( 1 cup)
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil
2 teaspoons curry powder ( preferably Madras)
1 (14 ounce) cans petite diced tomatoes with juice
1 3/4 cups reduced-sodium chicken broth
1 cup hot water
1/4 cup smooth peanut butter
2 tablespoons fresh cilantro, chopped
Directions:
Cook onion, salt, and pepper in oil in a 2 to 3 quart heavy sauce pan over moderate hear, stirring occasionally, until softened, 4 to 5 minutes.
Add curry powder and cook, stirring frequently, 2 minutes.
Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes.
Stir hot water into peanut butter until smooth and add to soup.
Simmer, uncovered, stirring occasionally, 5 minutes.
Stir in cilantro before serving.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.