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August 2018
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Smokey Spicy Carrot & Peanut Soup

As everyone has heard, ‘ The coldest Winter I ever spent was a Summer  in San Francisco.’ that’s constantly misquoted & misattributed. However it is very true! This Smokey Spicy Carrot & Peanut Soup is perfect for a light Summer dinner, whether you live where Summer is cold or hot! Enjoy!

2 Pounds Carrots, cleaned and cut into small pieces

2 Large Onions, Sliced thin and chopped

2 Cloves Garlic, crushed

1 Small Habanero pepper, chopped fine

2 or 3 Fingers thickness of Fresh Thyme, tied in a bundle

7 ounce Can Chipotle Peppers in Adobo Suace

10 Cups Water or 1/2 Water and 1/2 Chicken Broth

Salt & Pepper to taste

1/2 Teaspoon Nutmeg

1/2 Teaspoon Cinnamon

1/4 Teaspoon Ginger

1 Teaspoon Smokey Paprika

1 Teaspoon Vanilla Extract

8 ounces Creamy Peanut Butter

14 ounce Can Coconut Milk

2, 15 ounce Jars Crema Mexicana, A thick Table Cream. DO NOT substitute Sour Cream.

2 to 3 Glugs Olive Oil

In a large Kettle heat the Olive Oil briefly. Add the Onion, Garlic and Habanero saute until translucent. Now add the Carrots, the Chipotle, Bundle of Thyme, Vanilla and all the Dry Seasonings/ Spices. Add 6 Cups of the Water/ Stock. Stir together well and cook on a medium high temp about 2 to 3 hours, stir regularly and add more Stock/ Water as needed. When the Carrots are cooked through it is done. Remove the bundle of Thyme.


Now place the Kettle in Freezer for about 20 minutes to fast chill it. In small batches, about 5 or 6, use a Blender to Puree until smooth. Return to the Kettle and add the Coconut Milk, Peanut Butter and Crema Mexicana. On a low/ medium temp bring just to the boil stir as needed.

I’ve put a small dab of Sour Cream on top to keep it from looking too boring. But a good sprinkle of Fresh Parmesan is awesome! This is just as wonderful served cold, as hot! Enjoy.


Smokey Spicy Carrot & Peanut Soup


Smokey Spicy Carrot & Peanut Soup with a dab of Sour Cream


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