This Willy Street deli favorite will warm you up! Make it as fiery or mild as you like.
|1 T||peanut oil|
|1 T||canola oil|
|1||leek (white part only, chopped)|
|1||medium onion (chopped)|
|1 t||curry powder|
|3⁄4 c||unsalted peanut butter|
|1||stalk celery (chopped)|
|3 clv||garlic (minced)|
|1⁄2 t||cayenne pepper (or to taste)|
|1 t||salt (or to taste)|
|1 cn||diced tomatoes (16-oz., drained)|
|1⁄4 c||scallions (chopped)|
|1⁄2 c||milk (or soymilk)|
Heat oils in a large soup pot over medium heat. Add onion, celery, and leeks and cook 4-5 minutes or until tender. Add garlic and cook a minute more. Add sugar, curry, cumin, cayenne, salt, tomatoes, water, and peanut butter and bring to a boil. Reduce heat to simmer and cook about 10 minutes to blend flavors. Stir in scallions, milk or soymilk and heat until warm. Adjust spices to taste.