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We buy these ridiculous, ginormous 25-pound bags of carrots because even though they're sold for people to feed to their horses, they're organic. They're super-cheap (like, less than the regular-sized bag of organic carrots cheap!), so we figure with a deal that great, we can throw 3/4 of the bag away and still come out ahead.
But if you know me very well at all, then you know that I cannot stand to waste food, so whenever those orange roots jammed into my fridge's veggie drawer start growing hairs, I know it's time to figure out something creative to make to use them all up before they get really gross.
I usually make up a mess of this comforting carrot soup, but the other day, I wanted something a little bit different and came up with this tasty creation:
What You Need
1 pound chopped carrots
4 cups chicken stock
1/2 cup diced onion
3-5 (I used 10) minced garlic cloves
1 Tablespoon olive oil
1/3 cup peanut butter
1 teaspoon coriander
1 teaspoon curry powder
1/2 teaspoon ground ginger
salt & pepper to taste
4 cups chicken stock
1/2 cup diced onion
3-5 (I used 10) minced garlic cloves
1 Tablespoon olive oil
1/3 cup peanut butter
1 teaspoon coriander
1 teaspoon curry powder
1/2 teaspoon ground ginger
salt & pepper to taste
What You Do
1. Saute the onion and garlic in the oil until soft.
2. Add in everything else, bring to a boil, then reduce to a simmer, and cook until the carrots are tender.
3. Blend it all up with one of these.
4. This soup can easily stand alone, but we served up some of my crazy-lazy breadsticks with ours.
2. Add in everything else, bring to a boil, then reduce to a simmer, and cook until the carrots are tender.
3. Blend it all up with one of these.
4. This soup can easily stand alone, but we served up some of my crazy-lazy breadsticks with ours.
Do you eat a ton of soup during the winter, too? I'd love to hear! Either leave a comment below or email me at lisahealy (at) outlook (dot) com.
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