Soup Season: Carrot Peanut
I know this photo is weird, but I liked the colors. Don't get any ideas.
I love making soup. They are always best made with homemade stock, but that isn't always happening in my kitchen, so when the chicken stock supply is low, I buy the Swanson's Natural Goodness chicken stock in a box. It is pretty decent.
I usually double a recipe, so I can freeze some to have on a cold winter night, or when you are under the weather and wishing for some soup goodness. When you open that freezer, it's like having money in the bank (not in the stock market, get it?).
Today I made my first fall soup. It is in my top 10 favorite soups that I make. It is carrot peanut. Don't be afraid of the addition of peanut butter, I promise this is a soup you will love, and kids seem to like it too.
Stacey Snacks Carrot Peanut Soup:
~ 1 onion, chopped
~8 carrots, peeled and sliced
~2 cloves garlic, chopped
~ 1 tbsp butter
~ 1 tbsp olive oil
~ 4 cups of chicken stock
~ dash of Tabasco
~ dash of nutmeg
~ 1 tbsp Worcestershire sauce
~ 2 tbsp creamy peanut butter
Saute onion, carrots and garlic in butter/olive oil in a heavy pot, until onions are translucent. Add stock and rest of ingredients and bring to a boil. Turn down to a simmer. Simmer about 20 minutes until carrots are nice and soft.
Puree in a blender.
Garnish with chopped peanuts and fresh parsley.
~ Note: I usually use a hand immersion blender, which is the greatest thing ever invented, but for some reason, this soup with the carrots is better pureed in a blender.