Ingredients

• 1 medium onion, chopped (1 cup)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 teaspoons curry powder (preferably Madras)
• 1 (14-oz) can diced tomatoes in juice, chopped if large, reserving juice
• 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
• 1 cup hot water
• 1/4 cup smooth peanut butter
• 2 tablespoons chopped fresh cilantro

Instructions

1. Cook onion, salt, and pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add curry powder and cook, stirring frequently, 2 minutes. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes. Stir hot water into peanut butter until smooth and add to soup. Simmer, uncovered, stirring occasionally, 5 minutes. Stir in cilantro before serving.