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Aunt Mary Lou’s Peanut Butter and Carrot Soup

January 15, 2009

Aunt Mary Lou’s Peanut Butter and Carrot Soup

1 large onion diced
1 stalk celery diced
2 lbs. carrots, peeled and diced
1 tsp. vegetable oil
6 cups chicken broth

1 tbs.  Worcestershire Sauce
Juice of one large lime
2 tbs. peanut butter
salt/pepper to taste

Using one large stock pot, heat the onion, celery and carrots in the oil until soft.   Add broth and bring to boil.   Reduce heat and simmer for 20 minutes.  Add all other ingredients and continue soft simmer for 30 minutes.  Remove from heat.  Let cool for a bit and then use a blender to puree little by little until the entire stock is smooth.  Return to pot to heat before serving.    Tastes even better the second day!

I got this recipe from one of my favorite blogs:   I haven’t tried it yet, but it sounds like it will taste pretty good.   The only thing I would add for my family is a couple shakes of  Tabasco sauce.    And, since winter is upon us now, check out this site in the next couple of days for a few of  my soup recipes.  I promise… you won’t be disappointed.   And as those two darling bloggers, Margaret and Helen, would say, ” thanks for stopping by. I mean it!”

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