Cream of Peanut Butter Soup

Extra Virgin Olive Oil (EVOO)
8 cups Chicken Broth, homemade, canned or low sodium (with more as needed)
1 medium Sweet Onion, chopped
2 medium Carrots, peeled and grated
Sea Salt or Kosher Salt and White Ground Pepper to taste
½ to ¾ teaspoon ground Red Cayenne
½ cup cooked Brown or White Rice
½ cup Creamy Peanut Butter
Fine chopped salted or dry roasted Peanuts to garnish

In a medium soup pot, heat EVOO over medium heat. Add onions and carrots and sauté about 5 minutes. Stir often so they don’t brown. Pour in chicken broth. Increase heat to high and bring to boil. Reduce to simmer and cook for about 30 minutes, stirring often.  Using a blender, food processor or immersion blender puree the onions and carrots.  Return  puree to soup pot and add cooked rice, seasonings to taste and the cayenne powder. Simmer for 20 minutes. Stir in peanut butter. Ladle into bowls, garnish with chopped nuts. Serve with hearty country style bread.

https://survivalblog.com/recipe_of_the_week_92/