If you prefer red wine, pair with Coeur d'Alene Cellars Syrah. If you prefer white, go with Coeur d'Alene Cellars No. 6 White.
1 large onion, diced
2 tablespoons olive oil
2 teaspoons chopped garlic
3 tablespoons curry powder
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
6 cups chicken broth
2 cups tomato puree
2 cups crushed plum tomatoes (canned)
salt and pepper to taste
1/2 cup smooth peanut butter
1 lb. cooked chicken, diced (optional)
1 cup scallions, sliced thinly
chopped peanuts and cilantro
Cook onions in olive oil until soft. Add garlic and cook two minutes. Add curry powder, cayenne pepper and coriander and fry for two minutes. If dry, add a small quantity of olive oil until moist.
Add chicken broth and scrape bottom well. Add tomato puree, crushed plum tomatoes, salt and pepper. Simmer for 30 minutes. Stir often and scrape bottom every few minutes. Do not boil.
Combine peanut butter and 1/2 of soup in blender or food processor and puree, adding small quantities of broth as necessary if too thick. When smooth, add puree to remaining soup and stir well. If soup seems thick, add broth to taste.
If desired, add chicken to soup and warm. Sprinkle scallions, chopped peanuts and cilantro for garnish. If available, serve with Washington State University's Cougar Gold Cheese and crusty bread. Serves 6 to 8.