Thai Carrot Soup for VeganMoFo

Here it is as promised: a vegan recipe for Dawna's October VeganMoFo, It's my take on a spicy carrot soup I enjoyed last week at a nearby favourite local coffee/cafe/book shop. If you've got plans for a spooky or busy evening, consider starting the fun with a bowl of this orange goodness.

 Thai Carrot Soup

 6-7 carrots, cut into chunks
 4-5 celery stalks, cut into chunks
 1 onion, cut up
 4 large garlic cloves, cut into pieces
 half of good-sized sweet potato, cut into chunks

 Cook veggies in 3-4 cups water until tender. (I used soymilk 'whey'- the water leftover when I made some tofu.)
 Use a hand blender to thoroughly mix until smooth: add the following, continuing to blend well.

 1 can lite coconut milk
 1-2 Tbsp. toasted sesame oil
 4 Tbsp. peanut butter
 1/4 tsp. or more cayenne pepper
 1/2 tsp. or more ground ginger
 2 Tbsp. grated fresh ginger
 2 Tbsp. Braggs liquid aminos

 Taste and add more spice if you want to turn up the temperature.
 Heat through and enjoy. Makes about 4 hearty servings.

 (I used my pressure cooker for this and had it done in half an hour.)

Comments

[Dawna]

Okay, this sounds absolutely DIVINE!!!! Consider it on MY menu this week for SURE!!! :)) Thanks for posting!! You are definitely an inspirational chef to me, indeed!

[renee @ FIMBY]

printing this off to make for our "church" potluck tomorrow night. Thanks for the recipe mom.

[Karen]

Happy to offer something yummy and vegan too. Enjoy!