Spicy carrot peanut soup

This spicy carrot soup has only a few ingredients with a whole lotta flavor. And that’s what we’re all about here at Eliot’s! Try experimenting with different Eliot’s peanut butters here. Spicy Thai, Honey Chipotle and Classic Salted would all add excellent flavor.

Ingredients

  • 1 Tbsp canola or other vegetable oil

  • 1 large onion, thinly sliced (about 2 cups)

  • 2 pounds carrots, thinly sliced (about 6 cups)

  • 1 celery stalk, thinly sliced

  • 1 tsp salt

  • 1 tsp Chinese chili paste

  • 6 c water

  • 2 Tbsps Eliot’s peanut butter (Honey Chipotle, Spicy Thai or Classic Salted would all be excellent)

  • 3 Tbsps soy sauce

  • 2 Tbsps fresh lime juice

  • a few lime wedges and cilantro for finishing

In a soup pot on medium heat, warm the oil and add the onions, carrots, celery, salt and chili paste. Saute on high heat for 5 minutes, stirring often. Add the water, cover, and bring to a boil. Lower the heat and simmer until the carrots are soft, about 25 minutes. Stir in the peanut butter, soy sauce, and lime juice. In a blender, puree the soup in batches. Reheat, if necessary. Serve with lime wedges and cilantro.

Adapted from the cookbook Moosewood Restaurant Daily Special