Peanut Soup With Curry Flavors

Ingredients

• 1 cup unsalted peanuts
• 1 1/2 jalapeno peppers
• seeded
• 2 tablespoons curry powder
• 2 cups chicken broth
• 1 13 cups lowfat milk
• 1 cup water
• 1 tablespoon plus 2 teaspoons fresh lemon juice
• 1 1/2 teaspoon kosher salt
• 10 to 15 slivers red bell pepper
• if desired
• for garnish

Instructions

1. Place peanuts, jalapenos curry and 1 cup of the broth in a blender and process until smooth.
2. Scrape down the sides.
3. With the machine running, slowly pour in remaining broth.
4. Scrape mixture into a metal bowl.
5. Stir in remaining ingredients, except the garnish.
6. Refrigerate for several hours or overnight.
7. Serve garnished with the peppers if desired.