East African Peanut Soup

Original recipe from _Fifty ways to Cook Most everything_ by Andrew Schloss and Ken Bookman; modified a bit by me to use crushed red pepper flakes because that's the hot spice I had on hand, and then tripled because it's SO good. Oh and I slightly increased the rice quantity too.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the onions and carrots.

Step 2

Cook in 3 tablespoons of peanut oil over medium heat until soft.

Step 3

Add 3 quarts of organic chicken broth and simmer 20 minutes.

Step 4

Blend (e.g. in a blender or food processor) solids and then return to the pot with a cup of long grain rice.

Step 5

Season with salt and sprinkle crushed red pepper flakes to taste. Simmer for 15 minutes.

Step 6

Stir/whisk in 1.5 cups peanut butter