1 T. vegetable oil
1 garlic clove, chopped
1/3 cup tomato paste
2/3 cup creamy peanut butter
1/8 tsp. cayenne
4 cups vegetable broth
In a saucepan heat oil over moderate heat until hot but not smoking and cook garlic, stirring, until golden, about 1 minute. Add tomato paste, peanut butter, cayenne, and 1/4
cup broth and stir until smooth. Stir in remaining 3 3/4 cups broth and simmer, covered, stirring occasionally, 10 minutes. Simmer soup, uncovered, 10 minutes, or until oil
floats to the surface, and skim oil.
Total carbs: 57 g
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