Carrot Peanut Butter Soup (or sauce)

Ingredients

• 2 pounds Carrots
• 1 can Chicken Broth, Sodium Free
• 2 cloves Minced Garlic
• 1 dash Salt
• 2 cups Peanut Butter
• 1 teaspoon Curry Powder
• 1 can Coconut Milk

Preparation Instructions

Place carrots into a saucepan with chicken broth, garlic, and salt. I prefer the baby carrots, but whole carrots can be cleaned and diced, or frozen carrots can be used.

Simmer until very tender. Puree with a stick blender or by placing into a blender.

Return to pot and add the peanut butter and curry powder. Slowly incorporate the coconut milk and heat through.

Additional seasoning can be added to taste. I also like to add some crushed red pepper and ginger when using it as a Thai peanut pasta sauce.