Spicy Indonesian Vegan Carrot Almond Soup
From a Chef's Kitchen
Spicy Indonesian Vegan Carrot Almond Soup is healthful, exotic and easy to make. It’s the perfect starter for any meal or a light meal in itself!
- 2 tablespoons canola or coconut oil
- 1 large onion (coarsely chopped)
- 2 celery stalks (coarsely chopped)
- 2 pounds carrots (peeled and sliced, approximately 6 cups)
- 1 inch fresh ginger (peeled and coarsely chopped)
- 4 cloves garlic (coarsely chopped)
- 5 cups vegetable broth
- ½ cup almond butter (I used MaraNatha brancd)
- 3 tablespoons soy sauce or tamari
- 2 tablespoons lime juice
- 1 tablespoon Chili garlic sauce
- salt (to taste)
- sliced almonds (to garnish)
- Heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onion and celery, reduce heat to medium and cook 4 to 5 minutes or until vegetables begin to soften, stirring often.
- Add carrots, ginger and garlic. Continue cooking another 4 to 5 minutes, stirring often or until ginger and garlic are fragrant.
- Add 5 cups vegetable broth and bring to a boil. Reduce heat to medium-low, cover and simmer until carrots are very soft, approximately 25 to 30 minutes.
- Add almond butter, soy sauce or tamari, lime juice, chili garlic sauce and salt to taste.
- Puree until smooth with an immersion blender. Alternately, puree in batches in a food processor or blender (be careful with hot liquids) until smooth. If too thick, add remaining vegetable broth.
- Garnish with sliced almonds.
View the recipe instructions at From a Chef's Kitchen