in Soup Recipes

Carrot soup with nut butter

updated

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Ingredients for 4 servings:

  • 1 dash of oil as desired
  • 3 m.-sized onion(s)
  • 3 cloves garlic
  • 1,000 g carrot(s), peeled and weighed
  • 1 liter vegetable broth
  • 3 tbsp, heaped nut butter, which you have at home or prefer

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegan, alkaline, GAT-compliant

Peel and finely chop the carrots. Peel and dice the onions, as well as the garlic. Heat the oil in a large pot, sauté the onions first, then the garlic. Then add the carrots and cook gently, stirring frequently. Top with vegetable stock. Cover and cook. Then puree with the nut butter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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