Thai-inspired Carrot Soup

By courtneyepowell

Ingredients

• 1 T butter
• 1 c peeled and diced carrots
• 1/3 c diced celery
• 1/3 c diced onion
• 1/4 c diced red bell pepper
• 2 garlic cloves, minced
• 1 T chopped lemon grass
• 1 jalapeno, diced
• 3 T flour
• 1 1/2 c chicken broth
• 1 1/2 c canned coconut milk
• 1/2 c creamy peanut butter
• salt and pepper, to taste
• Chopped dry-roasted peanuts for garnish (optional)
• Chopped cilantro for garnish (optional)

Details

Servings 4

Preparation

Step 1

In a soup pot, melt butter over med-high heat. Add carrots, celery. onion, red pepper and garlic. Cook until the onion becomes translucent, about 5 mins.

Add lemon grass and jalapeno and cook 1 min. Add flour and stir constantly for 1 min. Slowly pour in chicken broth and coconut milk, stirring to avoid lumps. Reduce heat to med and cook until vegetables are tender, about 10 mins. Stir in peanut butter until smooth. puree in a blender. Return to pot and heat through, adding slat and pepper if necessary.