Thai carrot soup = yum, yum, yummy...

I like to cook with as much locally grown produce as possible. It's gets a little more difficult this time of the year. By now I've tired of winter squash recipes and kale and potatoes just lose their excitement. The other day while in the market I found a 5 pound bag of brilliantly orange carrots and made the purchase with soup in mind. I found the following recipe and whipped it up served with salad and bread. All enjoyed the flavorful soup that warmed us on a cold winters evening.



2 Tb butter
1 onion (i used red)
2-3 cloves of garlic
2 thumbs of ginger (minced)
1/2 tsp coriander
1 tsp cumin
2 lbs carrots (chopped)
1 jalapeno pepper
4 cups veggie broth
3 heaping Tbsp peanut butter
1 cup coconut milk
cilantro
chopped peanuts

- Melt butter in a soup pan and add onion, garlic and ginger (simmer 3 min.)
- Add coriander and cumin
- Add carrots, jalapeno pepper and broth. Cover and simmer 25 minutes.
- Add peanut butter.
- Process in food processor.
- Return to soup pan and stir in coconut milk.
- Put in serving bowls and garnish with cilantro and peanut bits