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Carrot Peanut Butter Soup (or sauce)
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Description
This can be a soup served with peanut butter toast, or a sauce in a Thai noodle dish. My kiddos love it and it’s nutritious!
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
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.
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3 Comments
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hippiemama on 8.7.2009
Thanks for the suggestion about thinning the sauce. I do that, but forgot to mention it!
There are so many recipes that I make all the time, and writing it out is different from doing it.
lunamoon on 8.2.2009
I used carrots from my garden, and seasoned with the red pepper flakes and ginger, as suggested. Cooked a whole box of bowtie pasta, and a pound of chicken, cut into bite size pieces and mixed it all together and brought to a pot luck. It was a HUGE HIT! I got so many requests for the recipe, and will send them your way, Hippiemama! I even had about 3 cups leftover, so will still be enjoying it today. It was a little thick, so if using for pasta, thin out with some pasta cooking water. I will definitely make this again.
hippiemama on 7.29.2009
This makes a great soup served with peanut butter toast… or a thai peanut sauce tossed with pasta, chicken, and veggies.