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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This soup is awesome. Ingredients:
1 chile perrón (if you don't have these, a serrano or a jalapeño would work fine), de-seeded and minced |
4 cloves of garlic, minced |
1 teaspoon minced ginger |
2 tablespoons oil (vegetable or olive, though peanut oil would probably be awesome - or sesame - but i can't get those...) |
10 large carrots, chopped |
2 potatoes, chopped |
1 cup of peanuts, blended with 1 cup of water |
1 handful of cilantro, chopped |
salt to taste |
Directions:
1. Sauté the chili, garlic, and ginger with the oil in a large pot for 5 minutes
2. Add carrots and potato. Cover with water.
3. Bring to a boil, reduce heat and simmer for 20 minutes
4. In a food processor or a blender, puree the carrot mixture until smooth. Add water to get desired thickness.
5. Just before serving add salt, peanuts and cilantro.
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