Ingredients (use vegan versions):

• 3 tablespoon oil (canola, olive,etc.)
• 1 onion, chopped
• 1/2 coarsely chopped dry-roasted peanuts
• 1 teaspoon . ground coriander
• 1 1/2 lb. carrots, cleaned & sliced
• 1/2 cup chopped fresh cilantro
• 1 red pepper, chopped
• 5 cup vegetable broth
• salt and pepper

Directions:

In a 4 quart saucepan, heat oil and saute onion until
slightly wilted. Add peanuts, coriander, cilantro, red
pepper and carrots. saute 8 min. more. Add stock and bring
to a boil. Reduce heat and simmer until all vegetables are
tender (10 min. or so).

With a slotted spoon, fish out the cooked veggies and puree
them in a blender or food processor. A little liquid makes
this easier. Return to saucepan. Add salt and pepper. Mix
well and serve.

Comments:
Big chunks of carrots and more time simmering mean less
chopping. It all gets pureed anyway.

You can use peanut butter if you don’t have dry roasted
peanuts on hand.

In the summer, this isn’t bad as a chilled soup.

Boiling onions, celery and carrots makes a great veggie
stock. Or, just use bouillion cubes.

Serves: 6

Preparation time: 30 min

Tags: Peanut Butter, Soup, Vegan, Vegetables