Carrots

Carrot & Peanut Soup

3 tablespoons olive oil
2 cups diced onion
1 pound carrots, peeled, sliced thin
1/2 teaspoon cayenne
2 teaspoon salt
4 cups low-sodium vegetable broth
1/2 cup peanut butter
1/2 cup chopped dry-roasted peanuts for garnish (optional)

Heat the olive oil in a 3-quart saucepan. Sauté the onion until soft and golden. Add the carrots and sauté for 5 minutes. Add the cayenne, salt and broth, cover, and cook for 20 minutes, or until the carrots are very tender. Puree the carrots and onions in a blender or food processor, and return to the pot. Add the peanut butter and whisk well. Cook for 5 minutes. Adjust the seasonings to taste. Ladle into 6 bowls and sprinkle a tablespoon of chopped peanuts on top of each.

Serves 6.

From “The Vegetarian Times Cookbook,” 2005.

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