spicy peanut carrot soup
This one pot soup is a delicious mix of flavours and a very cozy meal. I love having chopped up carrots in the fridge ready to go as a snack, and when I had some left over one week I whipped up this recipe! It's about 4 servings.
- 10 carrots, diced
- 2 tablespoons of extra virgin olive oil
- 3 cloves of garlic, minced
- 1/2 yellow onion, diced
- 1 can of coconut milk
- 1 cup of water
- 1 cup of unsweetened almond milk
- 1/3 cup of natural peanut butter
- 1 teaspoon of himalayan salt
- 1 teaspoon of cayenne (add more for more of a kick!)
Pour all ingredients into a slow cooker and let it cook on high for about 3 hours, or until the carrots are very soft.
You can do the same thing on a pot on the stove, starting on medium heat with just the onion, garlic and olive oil for about 5 mins, then add the rest of the ingredients and reduce to low heat for an additional 30 mins. Just make sure the carrots cook until they are soft.
Pour the soup into a blender (you may want to let it cool off a bit) and blend all ingredients to create a thick soup.
Enjoy with gluten free bread or a side salad, top with chili flakes for extra heat!