CURRIED CARROT-PEANUT SOUP
Serves 6

1 lb carrots, chopped
6 cups chicken broth
1 onion chopped
1/4 cup peanut butter
2 crushed garlic cloves
1 1/2 tbsp curry powder
1/4 cup rice
2 cups small broccoli flowerets

In a big pan, combine carrots and 3 cups of the broth. Bring to a boil and reduce heat to medium. Cover and boil gently until carrots are tender (25 minutes). Drain the carrots, reserving the broth. In a processor, puree the carrots. Return puree to the pan; add the reserved broth and blend. Add the remaining broth, finely chopped onion, peanut butter, garlic, curry powder and rice. Simmer until rice is tender (40 minutes). Add the broccoli, cook just until al dente. Serve in soup bowls.