Ingredients

• ¼ cup butter
• 3 tablespoons four
• 2 quarts chicken broth
• 2 cups smooth peanut butter (no sugar)
• 2 cloves garlic, minced
• ½ teaspoon chili powder
• ¼ teaspoon cayenne
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 carrot, julienned
• 1 red pepper, julienned
• 1 yellow pepper, julienned

Directions

1. In a heavy, medium saucepan, melt butter over medium heat. Add garlic and cook for 30 seconds. Add flour and stir 5 minutes until the roux is light brown in color.
2. Add chicken stock. Boil for 2 minutes stirring constantly.
3. Reduce heat to low, and then add peanut butter. Whisk until well incorporated.  Add cayenne, salt and pepper.
4. Separately steam bell peppers for about 1 minute.
5. Serve soup in bowls and garnish with the carrot, red ad yellow peppers.