Contributed by: News Canada
(NC) - What could be better than a bowl of warm soup on a cold day? This carrot soup has a velvety texture from potatoes and milk and a nice spicy flavour from the peanut butter.
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 veggies are tender, about 25 minutes.
In a blender, puree the soup in batches. Return the pureed soup to the clean stockpot. Adjust the seasonings. Heat through over low heat.
Serving Size: Makes 6 servings
Nutritional Information: Per Serving: (1/6 of total): 232 calories; 30 g carbohydrates; 9 g protein; 10 g fat (2 g saturated fat, 5 g monounsaturated fat); 1 mg cholesterol; 5 g fibre; 732 mg sodium
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