(1 votes, average: 4.00 out of 5)
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Easy
1 onion, chopped
1 teaspoon minced garlic
1 teaspoon oil
1 pound carrots, peeled and cut into chunks
10 thin slices fresh ginger
¼ teaspoon crushed chili pepper flakes
4 cups chicken broth (real or pareve)
2 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 teaspoon sugar
1 teaspoon sesame oil
1 cup nondairy creamer
In large stockpot, sauté onion and garlic in oil until softened. Add carrots, ginger, chili pepper flakes and broth and bring to a boil. Reduce heat and simmer until carrots are tender – about 30 minutes. Stir in remaining ingredients and purée with hand blender.
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Tags: carrots, easy, SOUPS, VEGETARIAN
This looks delicious! I have a pumpkin-peanut butter soup that is not spicy, and I usuallly make it for succos. It’s a family favorite. I can’t wait to try this.