1 tablespoon vegetable oil or a large knob of butter if you prefer
1 large Onion finely chopped
1 Stick celery finely chopped
1 clove garlic
4 medium sized carrots peeled and sliced
I large Tablespoon of peanut butter
Vegetable stock, about a pint, you can top up later
Salt and pepper to season
In a large saucepan fry the onion, celery and garlic with the oil or butter, on a gently heat till they are transparent and just beginning to go golden in colour.
Add the carrots and stir well, cook these for another five minutes on medium heat. keep stirring so as not to burn the bottom of the pan.
Pour in the stock and bring to a boil, then turn down heat to simmer.
Cook for about 20 mins to half an hour on a very gentle heat until carrots are soft, then add the peanut butter and stir in.
Turn off the heat and using a hand blender or other blender if you have one, blitz till you have a silky smooth consistency, add more stock or water so that soup is as thick as you like it, or as thin, season with salt and pepper to taste.
Serve with a little greek yoghurt swirled in and a sprinkling of fresh parsley and wholemeal toast.
This recipe owes everything to my dear friends Ronnie and Reiner.
Sunday, 28 October 2012
Carrot and Peanut butter soup