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Marcus Samuelsson's Peanut Butter Soup

  • 8servings
  • 80minutes
  • 280calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, H, C, E, P
MineralsNatrium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups chopped onion s

  2. 1 clove garlic , minced

  3. 1 Tbsp. oil

  4. 1 can (28 oz.) crushed tomatoes

  5. 1 qt. (4 cups) water

  6. 1-3/4 cups chicken broth

  7. 1 large sweet potato (1/2 lb.), peeled, chopped

  8. 1 carrot , peeled, chopped

  9. 1/2 cup PLANTERS Creamy Peanut Butter

  10. 1/2 cup PLANTERS Crunchy Peanut Butter

  11. 1/4 tsp. berbere

  12. 1/4 tsp. salt

Instructions Jump to Ingredients ↑

  1. photo by:

  2. kraft COOK and stir onions and garlic in hot oil in large saucepan on medium heat 5 min. Add tomatoes, water, broth and vegetables; simmer on medium-low heat 25 min. or until vegetables are tender, stirring occasionally.

  3. STIR in remaining ingredients until well blended. Cool 30 min.

  4. BLEND soup, in batches if necessary, in blender until smooth. Return to saucepan. Cook 5 min. until heated through, stirring frequently.

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