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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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great comfort food and a soup that definitely stands out from the regulars. can vary the heat in this for anything from no heat to through-the-roof spicy. Ingredients:
1 kg carrot, peeled and thinly chopped |
1/2 cup crunchy peanut butter |
4 cups vegetable stock |
1 onion, diced |
chili powder, to taste |
salt and pepper, to taste |
1 teaspoon cumin |
1/2 teaspoon coriander |
dry-roasted unsalted peanuts, crushed |
1 tablespoon olive oil |
Directions:
1. brown onion in a large saucepan with olive oil, then add chilli powder, cumin and coriander and carrots and saute for 5 minutes.
2. add stock and cook, covered on medium heat for 20mins or until carrots are very soft.
3. transfer to food processor or blender and process until smooth.
4. return to pot and add peanut butter, stir over low heat until mixed through.
5. serve with crushed peanuts as garnish.
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