Ingredients
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1 medium onion, chopped (1 cup)
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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2 tablespoons vegetable oil
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2 teaspoons curry powder (preferably Madras)
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1 (14 ounce) can petite diced tomatoes with juice
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1 3/4 cups reduced-sodium chicken broth
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1 cup hot water
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1/4 cup smooth peanut butter
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2 tablespoons fresh cilantro, chopped
Instructions
- Cook onion, salt, and pepper in oil in a 2 to 3 quart heavy sauce pan over moderate hear, stirring occasionally, until softened, 4 to 5 minutes.
- Add curry powder and cook, stirring frequently, 2 minutes.
- Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes.
- Stir hot water into peanut butter until smooth and add to soup.
- Simmer, uncovered, stirring occasionally, 5 minutes.
- Stir in cilantro before serving.