Summary

Ingredients

• 1 small onion (s)
• 400 g carrot (s)
• 500 ml poultry stock
• 40 g rice
• 1 tablespoon peanut cream
• Cayenne pepper
• salt and pepper

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Instructions

1. Chop the onion, peel and cut the carrots, put both in a saucepan with the stock, bring to a boil and simmer for 15-20 minutes.
2. Puree the soup, add the rice and simmer the soup until the rice is cooked through. Stir in the peanut cream and season the soup with cayenne pepper, salt and pepper.
3. WW - suitable: 5 points.