1       tb           Peanut oil
   1       md           Onion, halved, sliced
   3                    Minced garlic cloves
   3       tb           Curry powder
   4       c            (or more) chicken stock or
                        -canned broth
     1/3   c            Rice
   3       md           Carrots, peeled, sliced
     1/2   c            Creamy peanut butter (do not
                        -use old-fashioned style or
                        -freshly
                        Ground)
   1 1/2   ts           Sugar
  finely chopped green onions chopped fresh cilantro
  Heat oil in heavy large saucepan over medium-high
  heat. Add onion, garlic, and curry powder and saute'
  until onion is translucent, about 6 minutes. Add 4
  cups stock and bring to a boil. Stir in rice and
  carrots. Reduce heat and simmer until rice is very
  tender, stirring occasionally, about 20 minutes. Puree
  half of soup in blender or processor with peanut
  butter. Return puree to sacepan.  (Can be prepared 1
  day ahead. Cover and refrigerate.)  Stir soup until
  heated through, thinning with more stock, if desired.
  Do not boil. Mix in sugar. Ladle soup into bowls.
  Sprinkle with green onions and cilantro. Makes 4
  servings.