Thai Carrot Peanut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil .50 cup, chopped Onions, raw 3 clove Garlic 8 large (7-1/4" to 8-1/2" long) Carrots, raw 4 serving Pacific Natural Foods Organic Free Range Chicken Broth, 1 cup 0.35 cup Peanut Butter, smooth style, with salt 1 tbsp Chili Oil - Hokan 5/2017 (by ALILDUCKLING) 2 tsp Salt 1 tsp Pepper, black 1 cup (8 fl oz) Water, tap .25 cup Wild Rice
In a large stock pot, saute the onion and garlic in coconut oil. Add chopped carrots along with the wild rice, broth, water and seasonings. Bring to a low boil and reduce heat to a simmer until the carrots are very tender. Transfer to a blender and blend until smooth. Add peanut butter and chili oil to blend to puree. Taste and adjust seasonings to taste.
Serving Size: 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ELDERBEAVER.
Serving Size: 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ELDERBEAVER.
Nutritional Info Amount Per Serving
- Calories: 143.4
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 969.1 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 3.0 g
- Protein: 4.5 g
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