|Category:||Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian|
2 T sesame oil or peanut oil
1 onion- diced
2 stalks celery- finely chopped
5 garlic cloves- minced
4 carrots- peeled and chopped
5 c vegetable broth
1 c water
2/3 c smooth natural peanut butter
3 T tomato paste
White pepper- freshly ground
1/2 c fresh cilantro- chopped
|Directions:||1. Heat the oil in a heavy soup pot and saute the onion for 3 minutes. Add in the celery and garlic, stir well, and saute for 3 minutes. Add the carrots and cook for another 3 minutes. Pour in the broth and water and bring to a high simmer. Reduce heat and slowly simmer for 15 to 20 minutes, until the vegetables are tender.
2. In a large glass measuring cup, combine the peanut butter and tomato paste with a ladle full of hot broth from the soup pot. Stir together to make a paste. Slowly add this paste to the pot, stirring to blend well. Let the soup simmer slowly for about 15 to 20 minutes, until the peanut oil rises to the top surface. Skim this oil off with a large flat vinyl spoon. (It will take several passes to retrieve all of the oil.)
3. Season with sea salt and ground white pepper. Serve this creamy soup in colorful bowls with a garnish of fresh chopped cilantro.
|Makes:||4 to 6 servings|