November 25, 2011

Carrots & Peanut Soup

It's not quite soup season in my home yet, so here is a recipe from the archives. I need this motivation to start thinking about using the butternut squash from our garden this year into a batch of delicious soup! I am a  big fan of texture in food and even my pureed soups have to be textural :)

Ingredients: Carrots - 4 diced, Potatoes - 2 - diced, onions - 1 yellow - sliced; Peanuts - 1 cup (I used raw); Peanut butter - 2 tbsp; Red Chilies - 2; Salt & Pepper - to taste. Vegetable broth
  • In a soup pot, add olive oil (I might have also added a little butter :) )
  • Once hot, add red chilies and let the flavor infuse in the oil for a few minutes.
  • Add the sliced onions and saute till translucent.
  • Add the carrots and potatoes, peanuts and let it cook for 8-10 minutes. 
  • Add water and vegetable broth. Stir in the peanut butter.
  • Bring to boil, simmer for few more minutes.
  • Season with salt & pepper.
  • Puree to desired consistency.
  • Serve hot! Mine was garnished with a spoon of yogurt and crushed peanuts.
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