About the Recipe
Tastes like autumn in Thailand
Ingredients
1 quart vegetable broth 1 chopped onion 4 cloves garlic, minced 1 pound bag of cleaned baby carrots, chopped 1/4 tsp salt 1/4 tsp pepper 1/2 cup creamy peanut butter 1 tbsp cooking oil 1 tbsp garlic chili sauce 1/4 c chopped fresh cilantro 1/4 c chopped fresh basil 1/4 c coconut cream 1 tbsp brown sugar 2 oz chopped peanuts Sriracha, to taste
Preparation
Add cooking oil to Dutch oven over medium heat. Immediately add onion and garlic and sauté until clear but not brown. Add chopped carrots, salt and pepper and sauté for an additional 5 to 7 minutes. Add vegetable broth and bring to a boil, then reduce heat to low. Cover and cook for 25 minutes. Use an immersion blender to blend until smooth (or mash with a potato masher if you don't have an immersion blender). Add garlic chili sauce, brown sugar, and peanut butter.. and blend. Portion into bowls, add some chopped peanuts, drizzle in some coconut cream and sprinkle on the cilantro and basil. Add Sriracha, to taste.