Ingredients:
1 tablespoon olive oil
1 pound carrots, scrubbed well and coarsely chopped
1 large yellow onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2-3 tablespoons chopped fresh ginger
3½ cups vegetable or chicken broth
1/3 cups coconut milk
3 tablespoons fresh lime juice
2 tablespoons peanut butter
2 tablespoons sweetener (optional)
2 teaspoons rice vinegar
1½ tablespoons tamari
1 teaspoon toasted sesame oil
½ teaspoon ground coriander
½ teaspoon turmeric
¼ teaspoon dried red pepper flakes
sea salt
freshly ground black pepper

Directions:

  1. In a large Dutch oven, heat the oil over medium-high heat. Add the carrots, onion, celery, garlic, and ginger; cook for 5-6 minutes, stirring occasionally, until the onion is translucent. Add the broth, coconut milk, lime juice, peanut butter, sweetener, vinegar, sesame oil, coriander, turmeric, and red pepper flakes; bring to a boil. Cover, reduce the heat, and simmer for 25-30 minutes, until the carrots are very tender. Remove from the heat.
  2. Using a ladle, remove 1 cup of the broth and set aside. Process the remaining soup in batches in a food processor or blender. Taste and season with salt and pepper. If the soup is too thick, stir in a little of the reserved broth.
  3. Ladle into soup bowls and garnish with herbs of your choice.

Serves 8