Spicy (Not Really) Carrot Coconut Soup

Apparently, this recipe came from Whole Foods, but I got it off my friend, Heather. We double the original recipe so there is enough for freezing or leftovers. One thing to note that I noticed this last time-it seems to get more peanut buttery with time. Strange, yes. Or, I just used a different peanut butter this time. Either way, it's a fabulous soup. It's even better topped with the Sea Salt Pita Chips from Trader Joes. The annoyance factor of making it is a bit high, seeing as how you have to puree it all and I always end up with soup all over my counter, but it's worth the mess in the end.

I'm giving you the doubled version.

4 TBS vegetable oil
1 large yellow onion, chopped (or 2 medium onions)
2 celery ribs, chopped
2 garlic cloves, chopped fine
2 pounds carrots, peeled and cut into one inch chunks
2 inch piece fresh ginger, peeled and sliced thinly
pinch or 2 of hot red pepper flakes
6 cups chicken or vegetable broth
3 TBS soy sauce
3 TBS creamy peanut butter
2 tsp sugar
2 tsp toasted sesame oil
1 can coconut milk

In large heavy saucepan, heat oil (med-high) and cook onion, celery and garlic until soft. Add carrots, ginger, red pepper and broth. Bring to boil.

Lower heat and simmer until carrots are very tender; about 45 minutes.

Off heat, add soy sauce, peanut butter, sugar and sesame oil. Stir and let cook slightly.

Puree in turns in blender or food processor.

Return to pot and add coconut milk.

That's it. Enjoy.