Prep time: 15 minutes
Cook Time: 40 minutes
Total time: 1 hour and 5 minutes
Yield: 4 servings
1 tablespoon grapeseed or neutral flavored oil
1 medium white onion
1 large clove of garlic, minced or grated on a microplane
1 pound of carrots, peeled
1 stalk of celery
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon white pepper, or to taste
4 cups of water or vegetable stock, divided
1 tablespoon The Heat Is On peanut butter
1 tablespoon Bragg’s Liquid Aminos seasoning (to make this gluten-free) or soy sauce
Juice from 1 small lime
1/4 cup chopped roasted unsalted peanuts
4 lime wedges
1. Heat the oil in a heavy bottomed soup pot over medium low heat. While the oil is heating, use the thick slicing attachment on your food processer to quickly slice your onion. If you don’t have a food processor, cut the onion about ¼-inch thick. Add onion to the pot, toss with the oil, and cook for five minutes or until onions begin to soften. Add garlic and cook until fragrant.
2. While onions are cooking, slice the carrots and celery in your food processor. Alternatively, chop into rough pieces. When garlic is fragrant, add sliced carrots, celery, salt, pepper, and 3 cups of water. Cover and bring to a boil. Reduce to a simmer and cook until carrots are very tender.
3. Remove from heat. Add The Heat is On and Old Fashioned Smooth peanut butters, Bragg’s Liquid Aminos or soy sauce, and lime juice. Use an immersion blender to puree until smooth, adding up to one cup of water or vegetable stock to get a nice consistency. If you don’t have an immersion blender, this can be pureed in batches in a food processor or blender. Taste and adjust salt and pepper as needed.
4. Ladle soup into warm soup bowls and garnish each portion with a tablespoon of chopped peanuts and a wedge of lime.