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1
Heat the oil in a soup pot.
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2
Add the onions and saute over medium-low heat until translucent.
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3
Add the garlic and carrots and continue to saute until the onions are golden.
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4
Add the water with bouillon cubes, apples, and curry powder.
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5
Bring to a rapid simmer, then lower the heat.
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6
Cover and simmer gently for 10 to 15 minutes, or until the carrots and apple are tender.
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7
Remove from the heat.
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8
Transfer the solid ingredients to a food processor with a slotted spoon.
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9
Process until just coarsely pureed, leaving plenty of chunks of carrot.
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10
Stir the puree back into the soup pot.
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11
Or insert an immersion blender into the pot and process until coarsely pureed.
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12
Add the peanut butter to the soup, about half at a time, whisking in until completely blended with the stock.
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13
Return to very low heat.
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14
Steam the broccoli in a saucepan with about 1/4 cup water, covered, for 5 minutes, or until brightly colored and tender-crisp to your liking.
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15
Stir into the soup.
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16
If the soup is too thick, add enough stock or water to achieve a medium-thick consistency.
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17
Add the lemon juice, then season with salt and pepper.
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18
Serve at once, passing around chopped peanuts for topping, if desired.
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19
Per serving:
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20
Calories: 250
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21
Total fat: 16g
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22
Protein: 10g
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23
Fiber: 6g
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24
Carbohydrate: 22g
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25
Cholesterol: 0mg
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26
Sodium: 76mg
