peanut butter cumin carrot soup

After working in the garden a warm bowl of Peanut Butter Cumin Carrot Soup will make your day. The smell of roasted carrots and cumin seeds is welcome. Furthermore, with the addition of peanut butter. Your taste buds will have a little feast. The good thing of this soup that it is based upon vegetable bouillon. There are no boiled potatoes.  Nor spoons of cream or cups of milk involved

Only 2 table spoons of Crunchy Peanut Butter secure all elements stick together. In case I have a red paprika and a juicy tomato left in stock. I will roast them together with a bunch of sliced carrots and cumin seeds. And let them rest in a stock of vegetable bouillon. With this break, you will give the sugars (from the carrots, tomato and red paprika) an opportunity to blend well with the combined saltiness of cumin seeds, peanut butter and bouillon stock

NO RECIPE

Roast, Boil, Rest, Simmer and Blend are the 5 stages in which to prepare this meal. The longer you let the roasted onion, sliced carrots, roasted cumin seed powder (1 tsp), cumin seeds (2 tsp), a fat tomato, and a red paprika rest. The better for its voluptuous taste

ROAST, BOIL, REST

The very 1st step is to roast. I use one table spoon of sunflower oil and 20 grams of butter. The latter will strengthen the flavour of caramelised carrots. And the moment the vegetables have this glazing outlook, you add 250 ml of bouillon stock. 

Let the complete content of your cast iron pot (🇺🇸Dutch Oven) come to a boil. When boiled, turn off the heat. Add 2 table spoons of Crunchy Peanut Butter to the blend.  And let it all rest for a while

SIMMER & BLEND

About 30 minutes. Before you planned to eat this soup. You turn on the heat. And slowly add 100 to 150 ml. stock to the pan. Let it all simmer. Make sure the level of bouillon liquid is just covering the vegetables

Test it’s taste and season the blend. In case you would like to spice things up. You could add half a teaspoon of emilies chipotle spice-mix to the blend

That you pour into a blender. To transform this marriage of textures and flavourings into a thick soup. Your Peanut Butter Cumin Carrot Soup is ready to serve

PS In case you like your soup piping hot. Pour it back into the pot. And heat it carefully. Whilst you slowly stir the soup. The moment you see and hear some thick bubbles rising up to the surface. You turn off the heat and fill some pre-warmed bowls

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