This recipe is inspired by one found in Cooking Under Pressure by Lorna Sass. Her recipe calls for oil and salt, which I’ve obviously omitted. It’s a great way to use up an abundance of garden carrots! She also sprinkles a bit of nutmeg on at the end. I love this soup with a squirt of spicy rooster sauce on top instead!
Nutty Carrot Soup
3 stalks celery
1 pound carrots
1 medium potato
5 cups water
1/4 cup no-salt added peanut butter
fresh ground pepper and sriracha sauce, to taste
Chop the celery, carrots, potato, and apples into 1/2 inch pieces and put it all in a pressure cooker with the water. Bring the pressure up to high and cook for 6 minutes. Release the pressure and puree the soup with the peanut butter in a blender or using an immersion blender. Season to taste with pepper and drizzle a bit of sriracha on top.
Photo: Dinner Series