Soups, especially in these cold months, are one of our favorites. Try this 30-minute soup that's vegan, gluten free, creamy, sweet and spicy - warming and exotic at the same time. It also freezes well for quick and easy dinner/lunch later on. Adding peanut butter to soup may sound a bit strange to some, but after trying this recipe, you will be happy that you did!
1 large yellow onion, chopped
6 cloves garlic, diced
1 pound carrots, scrubbed (or peeled) and chopped (~4 cups)
Salt and Pepper
4 cups Veggie Stock (+ 1 cup water to thin if necessary)
1/3 cup creamy or crunchy salted natural peanut butter (use less for a less intense PB flavor) or almond butter
Chili garlic sauce: 2 Tbs Sriracha sauce, 1 Tbs seasoned rice vinegar, 5-6 cloves of garlic, minced, 1 Tbs sesame oil, 1 Tbs honey, 1 White wine vinegar - mix all together
Toppings: Fresh basil, cilantro, or mint, Sriracha hot sauce
Heat a large pot over medium heat.
Dice onion and garlic. Add to pot with 1 Tbsp coconut or olive oil (or nonstick spray). Add carrots and cook for 5 minutes.
Season with a healthy pinch each salt and pepper, then add veggie stock and 2 cups of water and stir.
Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease).
Transfer to a blender and blend until smooth and creamy.
Add peanut butter and chili garlic sauce to the blender and blend to combine.
Taste and adjust seasonings as needed. For a touch of added sweetness, add a Tbsp or so of brown sugar, maple syrup or agave nectar (or honey if not vegan). Add more chili garlic sauce for more heat.
Serve immediately with fresh basil or herbs of choice. Serve with sriracha for extra heat. (Note: Serves 4)