Roasted Carrot and Peanut Butter Soup

Peanut butter and carrots is an odd combo at first glance. I remember my good friend in high school, who also introduced me to the apple and sharp cheddar cheese combo, used to snack on carrots dipped in peanut butter while I made weird faces and shoved chips ahoy cookies into my mouth by the sleeve.

Roasted Carrot and Peanut Butter Soup

The roasted veggies add a depth of flavor that simply boiling them doesn’t produce. It’s creamy from the coconut milk and the peanut butter flavor is not lost at all. Gluten and Dairy Free. Makes about 3-4 cups.

1 lb. carrots (7-8 large)
1 large white onion
2 cloves garlic
1 Tbsp coconut oil
Nutmeg, cinnamon, ginger, cayenne, salt and pepper all to taste
1.5 cups chicken (or vegetable) broth
1/2 cup full fat or light coconut milk
1/4th cup peanut butter, any variety (almond butter may also be good)
Juice from 1/8th a lime (or 1 tsp lime juice concentrate)
fresh cilantro and chopped peanuts to garnish, optional
Preheat oven to 400 degrees.

Peel, wash, and cut carrots into matchsticks. Dice onion. Toss carrots, onion, and two peeled cloves of garlic with melted coconut oil, nutmeg, cinnamon, ginger, cayenne, salt, and pepper all to taste. Not all are necessary, use what you have on hand.

Let veggies roast for 30-40 minutes until beginning to brown. Transfer to a deep pot and add chicken broth and coconut milk. Cover, reduce heat and allow to simmer for 10-15 minutes. Remove from heat and add peanut butter and lime juice (no need to stir to combine these as you will be blending it).

Transfer soup mixture in batches to a food processor (or use an immersion blender) and process until you have a smooth and creamy texture. I did mine in 2 rounds, each taking 1-2 minutes.

Taste and adjust seasonings as necessary. I added more cayenne and salt at this point for an extra kick.

Garnish with fresh cilantro and chopped peanuts.