a soup that warms the soul and satisfies all the senses
This luxuriously creamy soup is not only super tasty, it is colorful, velvety, and full of aromatics that will make the whole block smell great. I used to enjoy a version of this at my husband’s grandmother’s home on particularly cold Montreal winter days. It always hit the spot and still does. This dairy-free soup is a terrific one to add to your menu rotation during the long fall and winter months! I bet it checks all the boxes for even your pickiest eaters.
- 1 medium onion, diced
- 1 celery rib, chopped
- 6-7 medium/large carrots (about 1 lb), chopped
- 1 tsp extra-virgin olive oil
- 1/8 tsp hot red pepper flakes
- 3/4 inch fresh ginger, peeled and thinly sliced
- 2 cloves of garlic, minced
- 3 cups chicken broth
- 11/2 Tbsp soy sauce (can sub coconut aminos)
- 11/2 Tbsp creamy peanut butter
- 1 tsp sugar
- 1 tsp sesame oil
- 1 cup unsweetened coconut milk
- optional garnish- chopped cilantro
- In a large saucepan or dutch oven set at low to medium heat, cook onion, celery, and garlic in olive oil until soft.
- Add carrots, ginger, red pepper flakes and stir for about 30 seconds.
- Add in the chicken broth and simmer covered for at least 45 minutes until all veggies are very tender.
- Stir in remaining ingredients (soy sauce, peanut butter, sugar, sesame oil, coconut milk) and stir. Let the new flavors blend in and cook on low for about 5 minutes.
- If you have an immersion blender go aead and blend it right there in the pot. If not, transfer to a food processor or blender to purée.
- Return the soup to the pot (if you used a blender or food processor) and heat on low until ready to serve. Do not boil it.
- Serve with a sprinkle of chopped cilantro if desired!
- As always, enjoy!