I love soup any time of year but especially when the weather is cold. This carrot soup is tasty, nutrient packed and easy on the waistline and budget!
Broccoli can be substituted for kale. Feel free to adjust the spices to your own taste. Carrots are sweet by nature so you may want to add more pepper or salt. It is also good without the broccoli or kale.
Carrot & Kale Soup
1 lb carrots, skinned & cubed
5-6 C vegetable broth
½ C onion, diced
1 clove garlic chopped
¼ t cumin
1 t salt
Dash of black pepper
Dash of cayenne pepper
2 C Kale or broccoli, steamed
1 C cooked brown rice
3 T natural peanut butter
Saute onions and garlic in a little vegetable broth
Add in spices, 2-3 C broth and carrots and cook until tender
In a separate bowl, drain and reserve liquid
Place carrots in food processor and blend, adding reserved and remaining broth a little at a time being careful not to overfill processor. This step can be done in small batches.
Add peanut butter
Taste and adjust spices
Pour into bowl and add kale or broccoli and brown rice
If you prefer “soupier” soup, add more vegetable broth and adjust spices
Makes about 6 Cups