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If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
Keyword: 10 ingredient or less, 30 minutes or less, dairy-free, grain-free, soup, vegan
Ingredients
1tbspolive oil
½largeyellow onionchopped
2garlic cloves
1poundcarrotsscrubbed or peeled / chopped
1pinchsalt
1pinchpepper
¼tspturmeric
½tspground ginger
1tspchilli flakes
2cupvegetable broth
⅓cupcreamy or crunchy salted natural peanut butterreduce for less intense PB flavor
waterto thin if desired
Toppings (optional)
fresh Thai basil
fresh cilantrofinely chopped
full fat coconut milk or cream
maple syrup or agave nectar
Sriacha hot sauce
Instructions
Heat a large pot over medium heat.
Dice onion and garlic. Add to pot with 1 Tbsp olive oil: Add carrots and sauté for 5 minutes.
Season with a generous pinch each salt and pepper, then add veggie brothand stir.
Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease).
Transfer to a blender and blend until smooth and creamy.
Add peanut butter and blend to combine. Add water if you prefer a more liquid and less creamy consistency.
Taste and adjust seasonings as needed. For a touch of added sweetness, add a Tbsp maple syrup or agave nectar. Add more chili flakes for more heat.
Serve immediately with fresh (Thai) basil or cilantro. Top with a scoop of coconut milk and some drops of sriracha for extra heat.
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