Nutrition balance score
Good
Glycemic Index
35
Low
Glycemic Load
7
Low
Nutrition per serving
Calories263.5 kcal (13%)
Total Fat18.5 g (26%)
Carbs20.9 g (8%)
Sugars10.1 g (11%)
Protein7.4 g (15%)
Sodium944.4 mg (47%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
yellow onion
large, chopped
3 clovesgarlic
diced
1 poundcarrots
scrubbed or peeled and chopped
salt
pepper
2 Cvegetable stock
2 Cwater
0.33 Ccreamy peanut butter
or crunchy salted natural, use less for less intense PB flavor
2 tspchili garlic sauce
more or less to taste
Olive oil
or coconut, for sautéing
Toppings
Instructions
Step 1
Heat a large pot over medium heat
Step 2
Dice onion and garlic. Add to pot with I tablespoon oil. Add carrots and cook for 5 minutes.
Step 3
Season with healthy pinch of salt and pepper then add veg stock and water and stir.
Step 4
Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes or until veggies are tender (test by cutting a larger piece of carrot in half - it should cut with ease).
Step 5
Transfer to a blender (or use an immersion blender) and blend until smooth and creamy.
Step 6
Add peanut butter and chili garlic sauce to the blender and blend to combine, using a 'puree or liquefy' setting if you have it.
Step 7
Taste and adjust seasoning as needed. For a touch of sweetness, add a TBS or so of brown sugar, agave nectar or honey. Add more chili garlic sauce for more heat.
Notes
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