From the Kitchen of Lisa Loomis
It’s soup season folks! This is one of m y favorites and it’s a good use of carrots, onion, tomatoes, and garlic from the garden.
Saute a couple of onions in olive oil over butter. Add a healthy amount of garlic. Add 6 to 8 medium carrots, two potatoes, a can of coconut milk and a half cup of peanut butter. Add one cup tomato sauce or a few diced tomatoes. Add 4-6 cups of vegetable or chicken broth and simmer until carrots are soft.
You can mash carrots/potatoes with a masher or lightly blend with an immersion blender. I like to leave some chunks.
Once at the right consistency, add salt, black pepper (and/or white pepper), cumin, juice from two limes and chili flakes if you like a little heat (or add a jalapeño or hot pepper during the sautéing phase). Serve with cilantro if you like it, crushed peanuts, and sour cream or yogurt or labneh.
This freezes well. It’s great with crusty bread. (What’s not great with crusty bread?)
