Winter isn’t quite over yet, which means this White Carrot and Peanut Soup is just what the doctor ordered.
White Carrot and Peanut Soup (makes ~5 cups)
- 1/2 yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 4 large white carrots (any color will do)
- 1/2 cup peanut butter
- 4 cups vegetable broth
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon maple syrup
- 1 1/4 teaspoons salt
- dash of cayenne pepper
Slice the onion and roughly mince the garlic cloves. Gently heat olive oil in a large soup pan. Add the onion and garlic pieces along with a dash of salt. Allow to sweat until the onion becomes translucent.
Meanwhile, peel and roughly chop the carrots. Add to soup pan and cook for about 10 minutes or until carrots begin to soften. Next, add onion, garlic, and carrot mixture to a blender along with 1/2 cup peanut butter and half of the vegetable broth. Blend on high until smooth.
Add mixture back to pan and combine with the rest of the veggie broth, grated ginger, maple syrup, salt and cayenne. Mix thoroughly. This soup is delicious served with chopped peanuts, cilantro, and/or red pepper flakes.
Enjoy and stay warm xoxo,