Ginger Peanut Soup
I made this soup this weekend.. The original recipe asked for broccoli and cauliflower, but I used carrots instead. I'm glad I did because it went really well with the overall flavor. With this soup and a fresh baguette, you'll be set for a couple days.
Ingredients (use vegan versions):
1 and 1/2 cup chopped carrot
1 med. onion
1 tbsp ginger, grated
3 cloves garlic, minced or crushed
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
3 cup veg stock or water
1 28-oz can diced tomatoes
5 tbsp peanut butter (natural and crunchy is best)
Directions:
In large pot, saute onions in oil until soft. Add other veggies, ginger, garlic, cayenne pepper, salt, and pepper until veggies are just tender. Add stock or water, canned tomatoes, and peanut butter. Reduce heat and simmer for 20 minutes.
Serves: 4-6
Preparation time: 30 minutes
