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Spicy Carrot Peanut Soup

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Contributed by Fairfield Farm Kitchens, Inc.

1 tablespoon vegetable oil
1 large onion, thinly sliced (about 2 cups)
2 pounds carrots, peeled and thinly sliced (about 6 cups)
1 celery stalk, thinly sliced
1 teaspoon salt
1 teaspoon Chinese chili paste (or use a fresh stemmed and chopped chili and 2 minced garlic cloves)
6 cups water
2 tablespoons peanut butter (see note below)
3 tablespoons soy sauce
2 tablespoons fresh lime juice
a few fresh lime wedges

In a soup pot on medium heat, warm the oil and add the onions, carrots, celery, salt and chili paste. Saute on high heat for 5 minutes, stirring often. Add the water, cover, and bring to a boil. Lower the heat and simmer until the carrots are soft, about 25 minutes.

Stir in the peanut butter, soy sauce and lime juice. In a blender, puree the soup in batches. Reheat if necessary.

Serve with lime wedges.

If you wish, replace the peanut butter with freshly ground peanuts. Grind 1/2 cup unsalted roasted peanuts in a blender or food processor and add to the soup just before pureeing it.

Variation: Try serving the soup cold.

Moosewood, Inc. and Fairfield Farm Kitchens have worked together to create six Moosewood refrigerated, organic, vegetarian soups and four gourmet pasta entrees that consumers can enjoy in the comfort of their home. Moosewood organic soups and entrees are made under exclusive licence of Moosewood, Inc. by Fairfield Farm Kitchens.

 

 *Vegan, *Gluten-Free