This Carrot & Ginger Soup is super healthy with a flavorful kick. Throw everything in the pot, simmer for 30’, blend & voila!
Saute the garlic, fresh ginger and onion in a big pot with 2 Tbsp of olive oil for 5’.
Then add the carrots, the potatoes and cover with water. Bring to the boil then reduce the heat to medium-low. Cook for 20-30’ until the carrots are tender.
Allow to cool before transferring to a food processor. Remove ½ cup of cooking liquid so you can adjust the consistency to your taste. Add the peanut butter and blend until smooth.
Serve with spicy chickpeas.
*Substitute the ginger root for ½ tsp of ground ginger.
*Substitute the peanut butter for 1/4 cup raw cashews or almonds.