Carrot Peanut Butter Soup (Or Sauce)

1. 1

   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.

2. 2

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

3. 3

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

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.