Ingredients
Scale
- 7–8 bigger carrots
- 1 onion
- 2 cloves of garlic
- 1/2 cup of creamy coconut milk
- 2–3 cups of vegetable stock or water
- 1–2 tbsp peanut butter
- 1 tsp coconut oil
- ginger, turmeric
- salt, pepper
Instructions
- Heat the coconut oil in a sauce pan, add the finely chopped onions and cook for about 3 minutes. Add the thinly sliced carrots and garlic and cook them on for 3-5 more minutes.
- Add the spices with the veggie stock to the carrots and cook for about 15-20 minutes or until the carrots get soft.
- Add the coconut milk and peanut butter and blend everything well together. You can add less or more vegetable stock/water depending on how thick you like your soup. Pour the soup into bowls and sprinkle with roasted almond. Enjoy!
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Soup