Most carrot soups are pureed - including the recipe for this one - but I don't like pureed soups so much. My nephew love coconut and peanut butter so he should like it, but probably would rather just eat his carrots separate from his coconut cream separate from his peanut butter. I intentionally undercooked it, so the carrots would have more bite, but I think I should've left it for another couple minutes. It is pretty rich, I could've reduced either the amount of coconut milk or peanut butter and it would've been just fine. Or, leave out the peanut butter and instead garnish with peanuts. I like that it doesn't remind me of my favorite peanut soup - it is something different.
2 t coconut oil
1.5 oz chopped onion
4 oz frozen shredded carrots
1/2 c water
1/2 c coconut milk
1 T peanut butter
Sriracha to taste
salt to taste
heat the onion in the oil, add the carrots and cook until defrosted, pour in the water and milk, bring to a boil, reduce and simmer for a few minutes until carrots are a little done, add peanut butter, and sriracha to taste.
Why are you cooking/blogging so much? I am also trying to use up staples. I tried not going grocery shopping this month at all (except for CSA box) but that didn't work out. It's not too bad, today is the 20th and we've only spent $225. But I'm out of almost all canned goods (beans, tomatoes, coconut) and flour. Will I ever use the amaranth flour? One day S and I walked to Sprouts and I got 8 chocolate bars (super sale), tamari, avocados, and bananas for less than $20. I sound like Syliva. This weekend I made enchilada sauce & sweet potato cashew cream enchiladas, lemon custard, berry crisp, salad with lettuce from our yard, blueberry teff pancakes, and carrot muffins for Brock's school birthday.
ReplyDelete