leek, cleaned and chopped, dark green removed
Combine stock, onion, leek and carrots in at 2 -3 qt. saucepan. Bring to a boil. Cover and simmer 30 minutes.
Remove from heat and puree until smooth or desired consistency. (I use an immersion blender and puree the soup in the pot.)
Return soup to stovetop. Add rice, dried chili, and salt. Simmer, covered for 15 - 20 minutes until rice is tender.
In a small bowl, mix 1/2 cup of soup and the peanut butter. Stir until well blended. Add mixture back in to the soup pot.
Cover and simmer for 5 minutes. Remove the dried chili. Thin with water if soup is too thick. Add pepper to taste.
Garnish with chopped peanuts and cilantro, if desired.