Pandemic Carrot Peanut Soup

Day 39 of being shut in- I'm making quick and easy nutritious recipes because we are cooking more (getting tired of it) and need to keep immunity strong.

I had 5 pounds (plus) of carrots, so I started looking for carrot recipes. I made a carrot cumin seed recipe last week and was running out of carrot soup ideas. It's been challenging to keep using the same vegetables over and over in my recipes. I find that root vegetables, such as carrots and potatoes, have been keeping the longest in my pantry. 

Necessity is the mother of invention
My friend Yda told me about a recipe for carrot peanut soup. It sounded intriguing, so I thought I would give it a try. However, I had to create my own recipe, and just use the ingredients I had in my kitchen. I won't be going grocery shopping for at least 5 more days. I am trying to finish what I already have before I venture into a store unnecessarily during this pandemic.

These Are The Ingredients I Had On Hand

I have lots of organic carrots, onions, garlic, ginger, almond milk, peanut butter powder, peanut butter, fresh lemons, and fresh scallions. It sounds like I enough fixings to create a soup recipe. I might even have a few peanuts to chop for a topping. 

Carrot soup recipes are light, quick and easy to make, and nourishing. I also make a wonderful  roasted carrot tomato soup recipe that is rich tasting and delicious.

I added cumin before I took the photo and it darkened the color of the soup

Make it in the Instant Pot or Not 

I decided to make this recipe in my Instant Pot, but you can use a regular pot if you like and reduce the amount of liquid by a cup. 

Immunity-Boosting with Food Is Important

There is lots of talk about boosting immunity during the pandemic. This recipe offers lots of sound nutrition and antioxidants. Carrots are rich in beta carotene while garlic, ginger, and onion are natural antivirals and very high in antioxidants. 

Immunity is more important than ever, so be mindful to be eating quality food that helps offer protection. Only you can choose what you are eating, so make it count! I've been making a homemade V-8 Smoothie each morning for an extra boost.

Ingredients: 

Olive oil spray or vegetable broth for sautéing 

4 cups of sliced or diced carrots

1 cup of chopped onion

4 cloves of garlic, peeled and grated ( or chopped)

2-inch knob of ginger, washed and grated 

2 tablespoons of peanut butter or tahini paste

4 cups of vegetable broth (I like Tabatchnick brand- found in the kosher aisle)

Pinch (or more) of red pepper flakes 

Your choice: cumin ?? lemon?? Taste and then decide if you want to add them.

Directions: 

Spray the insert liner of the Instant Pot with oil spray. Add onions, press saute and saute for about 2 minutes, stirring. Add ginger, garlic, and carrots, stir and continue to saute for about 3 more minutes, stirring to prevent burning. Add broth, and peanut butter powder or tahini. Stir well. Cancel saute function, secure lid, close steam valve,

and set to pressure cook for 5 minutes. When done, release steam manually according to the manufacturer's directions. When all steam is released, carefully remove the lid and use an immersion blender to blend the soup until creamy. 

Garnish each individual bowl with scallions and chopped peanuts. 

Notes: I do not like my food spicy, therefore I omit the red pepper flakes -always-but please add them if that is your preference. 

Shaheen, a blogger at A2K, tried this soup and blogged about it. She had an interesting twist on it that you might like to check out! It seems that during the Pandemic, we all have to improvise and be creative with what we have on hand. 
She titled her soup, Chili Peanut Carrot Soup. 

Yes, I am getting tired of carrot-based soups. What kind of recipes do you make with carrots?