Source: dLife

This rich and creamy soup from the South takes peanut butter to a whole new level.

Servings

2 medium celery stalks , chopped
1 small onions , chopped
3 medium carrots , 2 chopped, 1 grated
42 floz low sodium chicken broth , divided
1 cup natural creamy peanut butter
1 tsp salt
0.5 tsp ground cayenne (red pepper)
1 tbsp fresh lemon juice
0.25 cup Sour Cream, light (optional)
2 tbsp fresh chives (optional)

1 Bring 1 1/2 cups chicken broth to a boil in a large saucepan.
2 Add the celery, onion, and chopped carrots. Reduce heat and simmer, covered, 30 minutes, or until the carrots are tender.
3 Transfer the soup to a food processor or blender. Process on high until smooth.
4 Return the puree to the saucepan. Turn heat to medium low. Stir in the peanut butter, salt, cayenne, and the remaining 11/2 cans broth. Heat just until the mixture starts to simmer.
5 Stir in the lemon juice before serving. Garnish with grated carrots, sour cream, and chives if desired.