Roasted Carrot and Peanut Soup
6 cups
Ingredients
1.5 lbs of carrots, peeled and roasted
1 tbsp of peanut oil
1 cup of onions, small dice
1 tsp of ground cumin
1/2 tsp of chili powder
1/2 tsp of coriander
4 cups of vegetable stock, low sodium
1/4 cup of creamy peanut butter
1/2 tsp of kosher salt
Instructions
- Preheat oven to 400 F. Clean and peel carrots and roast for 30 minutes until soft. Remove from oven and set aside.
- While carrots are roasting, heat peanut oil over medium heat in a large saucepan or stockpot and sauté onion until soft.
- Once onions are soft, add cumin, chili powder and coriander. Stir and cook an additional 1-2 minutes. Add broth and whisk in peanut butter and simmer for 6-8 minutes.
- Combine vegetable mixture and carrots in a blender and blend until smooth. Return to stock pot and add salt.
- Serve immediately in small bowls or shooters. Top with chopped peanuts or a dollop of Greek yogurt if desired.
Estimated Nutritional Information
Calories:
75kcal
Carbohydrates:
9g
Fat:
4g
Fiber:
2g
Protein:
2g
Sodium:
215mg
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