I'm all about minimal ingredients, an easy process and super yummy food and this recipe ticks all of the boxes. Unless you're a die hard peanut butter fan this probably sounds awful, BUT I seriously encourage you to give it a try. I've yet to meet anyone who hasn't loved this recipe. Its actually closer to a carrot soup but my children started calling it peanut butty soup, the name stuck and if it encourages them to eat it, i'm not prepared to change it!
1/2 tbsp vegetable oil
1 brown onion chopped
6-8 carrots peeled and sliced
1 cup of smooth peanut butter
1 tsp salt
1/2 red chilli chopped (optional)
400ml (1 can) coconut milk
6 thai basil leaves
Heat a large pan, add oil then fry onions until translucent (around 5 mins)
(If you're going to add chilli, now's the time!) Add carrots, lightly cook for a few minutes then add enough water.to just cover the top of the carrots.
Bring to the boil then simmer for 40 mins or until carrots are soft.
Blitz with a hand held blender until smooth or transfer to a blender then return to the pan.
Add the peanut butter and stir until blended. (you can adjust the quantity depending on your taste)
If you want to add the Thai basil leaves and coconut milk at this point, return the pan to a low heat, stirring for a few minutes. Once cooled, the soup can be stored in the fridge,. This recipe makes around 4 good sized bowls.
This soup is seriously delicious, thick, and full of flavour - perfect for winter lunches!