CURRIED PEANUT AND TOMATO SOUP

This easy and delicious soup was a hit at my recent African dinner party which featured Chicken Yassa (see that recipe below). My friend Lynne requested the soup recipe. The peanut taste gives it the flavor of Africa. Recipe serves four. I doubled it.

1 medium onion chopped (1 cup)

1/4 teaspoon salt

1/8 teaspoon black pepper

2 tablespoons vegetable oil

2 teaspoons curry powder (preferably Madras)

1 14-oz can diced tomatoes in juice, chopped if large, reserving juice

1 3/4 cup reduced sodium chicken broth (14 fl. oz.)

1 cup hot water

1/4 cup smooth peanut butter

2 tablespoons chopped fresh cilantro

Cook onion, salt and pepper in oil in a 2 to 3 quart heavy saucepan over moderate heat, 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, then add to soup. Simmer, uncovered, stirring occasionally, 5 minutes. Stir in cilantro before serving.