Ingredients Jump to Instructions ↓

  1. 2 tbsps. butter

  2. 3/4 cup shredded carrots

  3. 1/2 cup chopped onion

  4. 1/2 cup chopped celery

  5. 1/4 cup Pillsbury BEST® All Purpose Flour

  6. 1/2 tsp. curry powder

  7. 1/4 tsp. salt

  8. 2 cans (14 1/2 oz.) chicken broth

  9. 2 tsps. Worcestershire sauce

  10. 3/4 cup Jif® Extra Crunchy Peanut Butter

  11. 1 (12 oz.) can PET® Evaporated Milk

  12. 1 tbsp. chopped fresh parsley, plus additional for garnish

Instructions Jump to Ingredients ↑

  1. Heat butter in a 4-quart sauce pot. Sauté carrot, onion and celery until tender. Remove from heat and blend in flour. Add curry powder, salt, chicken broth, Worcestershire sauce, peanut butter and evaporated milk. Puree mixture in batches using a blender or food processor. Return soup to pot; bring to boil. Simmer until thickened. Stir in fresh parsley. Season to taste with salt and pepper. Garnish with additional parsley. Yield: 6 servings.


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