CREAMY GINGERED CARROT SOUP

 

INGREDIENTS

1 Tbsp. Peanut Oil

1 lb. Baby Carrots

2 Ribs Celery, Chopped

1 large White or Yellow Onion, Sliced

4-1/2 C. Water

2 C. Fat-Free Milk

1 lb. Baking Potatoes, Peeled and Sliced (about 2 large potatoes)

1/3 C. Azar^Ò Creamy Peanut Butter (w/salt)

2 Tbsp. Minced fresh ginger (or 2 tsp ground ginger)

1-1/2 Tsp Salt

1-1/2 tsp White Pepper

 

DIRECTIONS

Place a stockpot over low heat; add the oil, carrots, celery, and onion; cover. 

Stir occasionally for 8 minutes, or until the onions are translucent.

Add the water, milk, potatoes, peanut butter, ginger, salt, and pepper. 

Cover, and bring to a boil.

Reduce the heat.  Simmer, uncovered, until the vegetables are tender, about 25 minutes.

In a blender, puree the soup in batches.  Return the pureed soup to the clean stock-pot. 

Adjust the seasonings.  Heat through over low heat.

 

Makes 6 servings

 

Source: Adapted from the National Peanut Board