I made some soup today that was thick and delicious and about the same color as this font - sort of a golden brown. The soup wasn't real pretty but wow, it tasted good. Offspring #2 made something similar lately so I called her to get advice on how much peanut butter to add. I listened carefully and doubled what she said.
Ingredients: 3 TB. coconut oil, 8 large carrots, 1 onion, 4 cloves garlic, 1 turnip, 4 cups water, 3 vegetable broth boullion, salt, pepper, 1 TB cumin, 1/2 tsp cayenne pepper, 1 tsp. paprika, 1/4 C. creamy peanut butter with coconut, 1/4 C. crunchy almond butter.
Directions: Heat coconut oil in frying pan. When the oil is hot add the diced onion. When the onion is translucent, add the diced garlic. Cook until your kitchen fills up with the heavenly smell of onion and garlic. Add the water and the bouillon cubes. Add the sliced carrots and turnip. Simmer 30 minutes until the carrots and turnips are soft. Blend the soup with an immersion blender until all the lumps are gone. Add the peanut butter, almond butter and spices. Stir until well blended. Enjoy it because you'll never get anything this tasty at a restaurant.
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