It’s yummy and full of beta-carotene!
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, thickly sliced (about 2 cups)
- 2 pounds carrots, peeled and thinly sliced (about 6 cups)
- 1 celery stalk, thinly sliced
- 1 teaspoon sea salt
- 1 teaspoon Chinese chili paste
- 6 cups water (you can use some stock if desired)
- 2 tablespoons real peanut butter
- 3 tablespoons soy sauce or tamari (if gluten intolerant)
- 2 tablespoons fresh lime or lemon juice
Prep your first 6 ingredients and lightly saute them slowly in our soup pot. While that is going on, mix the PB, soy sauce and citrus juice. You have to stir this a bit, but it will eventually come together in a smooth paste. Now, add your liquids. Let it simmer until everything is good-n-mushy. Just before you remove the pot from the heat,add your peanut-butter mixture. Then, blend everything in parts in a standard blender or food processor.
Makes approximately 8 cups
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