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Lauras Carrot Soup

What you need: 

3 tablespoon oil (canola, olive,etc.)
1 onion, chopped
1/2 coarsely chopped dry-roasted peanuts
1 teaspoon . ground coriander
1 1/2 lb. carrots, cleaned & sliced
1/2 cup chopped fresh cilantro
1 red pepper, chopped
5 cup vegetable broth
salt and pepper

What you do: 

In a 4 quart saucepan, heat oil and saute onion until slightly wilted. Add peanuts, coriander, cilantro, red pepper and carrots. saute 8 min. more. Add stock and bring to a boil. Reduce heat and simmer until all vegetables are tender (10 min. or so).
With a slotted spoon, fish out the cooked veggies and puree them in a blender or food processor. A little liquid makes this easier. Return to saucepan. Add salt and pepper. Mix well and serve.
Comments: Big chunks of carrots and more time simmering mean less chopping. It all gets pureed anyway.
You can use peanut butter if you don't have dry roasted peanuts on hand.
In the summer, this isn't bad as a chilled soup.
Boiling onions, celery and carrots makes a great veggie stock. Or, just use bouillion cubes.

Preparation Time: 
30 min
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

This is excellent!  I made it with a little extra peanut butter, and that seemed to make it extra creamy.  I also wasn't sure if it was supposed to be a red bell pepper or a spicy pepper, so I used both, and that worked well.  Thank you!

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this was a great soup and made way more than i thought it would! interesting mixture of flavors. next time i wouldnt use as much water, as 4 cups made it too runny. also, i used peanut butter instead of peanuts and i think the peanuts would have been better. nice soup!

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