CURRIED PEANUT SOUP

1 tbsp. peanut oil 3 tbsp. curry powder 1/3 c. rice 2 tbsp. sherry 1 lg. onion, chopped
1 med. onion, halved, sliced (very
thin) 3 garlic cloves, minced
4 c. chicken stock, broth
3 med. carrots, peeled, julienned thinly
1/2 c. creamy peanut butter
1 1/2 tsp. sugar
Finely chopped green onions
Chopped fresh cilantro
Heat oil in heavy large saucepan over medium heat. Add onion, garlic and curry powder and saute until onion is translucent, about 6 minutes. Add 4 cups stock and bring to boil. Stir in rice and carrots. Reduce heat and simmer until rice is very tender, stirring occasionally, approximately 20 minutes. Puree half of soup in blender or processor with peanut butter. Return puree to saucepan. Stir soup until heated through, thinning more stock if desired, do NOT boil. Mix in sugar. Ladle soup into bowls. Sprinkle with green onions and chopped cilantro. Serve: 4.