Vegan Creamy Carrot Soup

By Sherry Coleman Collins, MS, RD, LD


In a large stock pot or Dutch oven, sauté the onion in the peanut oil over medium-low heat for about 5 minutes. Add the salt and garlic, and cook for about 1 more minute. Add the chopped carrots, ginger and water or stock, and bring to a boil over high heat. Reduce heat to allow the soup to cook at a gentle simmer for about 20 minutes, or until the carrots are very soft. In batches, puree the mixture in a blender. Return soup to a clean pot, stir in the Milked Peanuts, and cook the mixture over low heat just until heated through. Adjust salt and pepper to your taste. Garnish with the chopped salted peanuts and cilantro.


Nutrition information per serving:


Calories from Fat: 60

Fat: 6 g

Trans fats:  0 g

Cholesterol: 0 mg

Carbohydrate: 11 g

Protein: 3 g

Sodium: 290 mg

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