3 C. chopped onions

3 celery stalks, diced

1 T. oil

2 bell peppers (any color), diced

1 dash cayenne (more for hotter)

2 T. curry powder

1 C. brown rice

1 28oz can diced tomatoes

6 C. water

1 tsp salt

1/2 C. natural peanut butter

1 T. sugar

Juice of one lime

 

Chopped cilantro, chopped scallions, and/or ground peanuts for toppings (optional). In a large pot, sauté the onions and celery ~10 minutes on medium heat. Add the bell peppers and sauté ~5 minutes more. Add the cayenne and curry powder. Add the rice, water, tomatoes and salt. Stir well. Cover the pot and bring to a boil, then reduce to a simmer and let cook ~40 minutes, until rice is tender. Whisk in the peanut butter, lime juice, and sugar. Add water if soup is too thick. Taste it, and add more salt or sugar as needed. Serve topped with chopped scallions, cilantro, ground peanuts, lime wedges, etc. This recipe makes approximately 12 servings.