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Carrot Peanut Soup

December 6, 2011

Another one of those things that didn’t look like much, but tasted delicious.

  •  5 large carrots
  • 1 medium onion
  • 1 red bell pepper
  • 2 tbsp butter
  • 4 cups chicken broth
  • 1 cup powdered milk
  • 4 tbsp peanut butter
  • salt, pepper, chili powder, cornstarch

Grate the carrots and cut the onion and the pepper up finely.  Put all of that in the bottom of a big soup pot, along with the butter, and sauté until the onions are nice and limp.  Add chicken broth and let it come back to a boil.  Then mix in the powdered milk and peanut butter; add salt, pepper, and chili powder to taste.

To thicken the soup, dissolve about a tablespoon of cornstarch in some cold water.  Add that to the soup and stir for a minute or so.  Repeat until it’s thick enough to your liking.

Then it’s ready to eat!

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