Chop 1/2 cup of the peanuts into small pieces and set aside to use as
garnish. Puree the remaining peanuts in a blender or food processor until a thick paste forms;
set aside.
Heat the oil in a large stockpot over medium heat. Add the onion,
celery, and leeks and sweat for 4 minutes, until tender.
Add the sugar, curry, cumin, cayenne, and salt and stir to coat the
vegetables.
Add the tomatoes, water, and peanut paste. Bring to a boil, reduce
heat, and simmer for 1 hour.
Stir in the scallions, heavy cream, and garlic and simmer for 2 minutes
to heat through.
To serve, ladle the soup into bowls and top with reserved chopped
peanuts.
Nutrition Note: Nutrition Facts calculated using a serving size of 1
cup.
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
