So, it’s June gloomy here in LA. It’s raining outside, and it’s been cloudy for weeks. I’m tired of wearing jackets and long pants and am ready for flip-flops and flowy skirts. The upside to living in LA is supposed to be the weather. “Sunny LA” as they say.

I guess that if I’m going to find a bright side, it’s that I can make some more Curried Peanut Soup, which normally only makes its appearance in winter months. It’s creamy, spicy, and nothing is more of a comfort food than peanut butter.

A special note about this soup: it tastes the absolute best if you eat it steaming hot, on the couch and wrapped up in a blanket while watching a great movie. Just an FYI.

Curry Peanut Soup

Adapted from Southern Living

Makes 6 cups

2 tablespoons butter
1 small onion, finely chopped
3 celery ribs, finely chopped
1 garlic clove, minced
2 tablespoons all purpose flour
2 tablespoons curry flour
¼ teaspoon red pepper flakes
3 ½ cups vegetable broth
1 cup creamy peanut butter
2 cups half & half

Melt butter in a large saucepan over medium heat; add onion and celery, and sauté for 5 minutes. Add garlic and sauté for 2 minutes. Stir in the flour, curry powder, and red pepper flakes. Stirring constantly, cook for 1 minute more. Add broth and bring to a boil; reduce heat to low and simmer for 20 minutes.

Stir in peanut butter and half and half. Stirring constantly, cook 3 to 4 minutes or until thoroughly heated. Using a hand blender, blend mixture in pot until smooth. If you don’t have a hand blender, you can also transfer the soup in small batches to a normal blender and then return to the pot.